Ingredients 2 cups of self raising flour
1/2 cup of softened butter
3/4 cups of sugar
1 cup of milk
1 teaspoon of vanilla
6-8 pieces of white chocolate (not buttons)
1 tin of caramel top and fill
Preheat the oven to 170 degrees Celsius.
Cream the butter and sugar until light and creamy.
Add in eggs one at a time.
Add in flour while still mixing.
Slowly add in milk.
When well combined add in vanilla and 3/4 of the tin of caramel and stir through.
Using a 12 hole muffin tin line it with paddy papers and fill 1/3 full.
Bake in the oven for 20 minutes.
When ready take out of the oven and place on a wire rack.
When cool spread some of remaining caramel on each cupcake and grate some white chocolate over each.