Ingredients

Cupcakes

180g Plain Flour

½ tsp Baking Powder

½ tsp Bicarbonate of Soda

180g Unsalted Butter

100g White Sugar

80g Light Brown Sugar

3 Large Eggs

2 tbsp Full Fat Plain Yoghurt

1 tsp Milk Powder

1 tsp Vanilla extract

1 Heaped Dessert Spoon of Salted Caramel

Buttercream

230g Unsalted Butter at Room Temperature

500g Icing Sugar

1 tsp Milk Powder (optional but makes it creamier)

1-2 tsp Vanilla Extract

1.5 tbsp Boiling Water

1.5 Dessert Spoon Salted Caramel

Method

Cupcakes

Preheat the oven to 180C/160C Fan/350F/Gas 4 and line your tin with cases.

Place the butter and sugars in your stand mixer and using the paddle attachment, whip on medium to high for 3 minutes until really light and fluffy.

Add in the flour, baking powder, bicarb, eggs, yoghurt, milk powder and vanilla. Mix this on the lowest speed for 30 seconds.

Add in the caramel and mix again on low to just incorporate.

Fill your cases so they are around ¾ full.

Pop into the preheated oven and bake for around 18-20 minutes. Cool on a wire rack, once they can be picked up.

Buttercream

Using a stand mixer with the whisk attachment on add your butter and the nutella to the mixing bowl and beat this for five to seven minutes scraping down every two minutes.

Add the vanilla, caramel and icing sugar to the butter and mix it all until light and luffa, then using a paddle attachement mix on low, to remove the bubbles.

It is now ready to use and will be beautifully silky smooth. Add boiling water if needed.