Almond Cupcakes by Zarnak Sidhwa

Ingredients:

• Flour 1-1/2 cups
• Baking powder 1-3/4 tsp
• Caster sugar 1 cup
• Butter 1/2 cup
• Eggs 2
• Vanilla essence 1 tsp
• Almond essence 1 tsp
• Milk 3/4 cup
• Brown sugar 1/2 cup
• Butter 1/2 cup
• Light corn syrup 2 tsp
• Vanilla essence 1 tsp
• Cream 1/2 cup
• Salt 1 pinch
• Unsalted butter 3/4 cup
• Sifted icing sugar 2 cups
  

Method:

1. In a bowl, whisk together the flour and baking powder.
2. Beat 1/2 cup butter, add sugar.
3. Beat in the eggs, one a time, until thoroughly combined and stir in the vanilla and almond essences.
4. Gradually beat in the flour mixture, alternating with the milk.
5. Spoon the batter into the cupcake cases, filling them about 2/3 full.
6. Bake at 175 degrees C in a preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
7. To make caramel: Place the brown sugar, 1/2 cup butter, corn syrup and vanilla into a pan and bring the mixture to a boil.
8. Reduce heat and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature.
9. Add the cream, a little at a time, until the caramel has the consistency of honey.
10. Mix in the pinch of salt, and allow to cool to room temperature.
11. Beat the unsalted butter with icing sugar in a bowl until fluffy; slowly add and beat in the caramel, a tbsp at a time, beating until the frosting is smooth.