Caramel Cupcakes

This is another version of my standard cupcakes, 

For cakes:

4oz Margarine
4oz Castor sugar
4oz SR Flour
2 Eggs (beaten with 2tbsp milk) 
1tsp Baking powder

For frosting:

8oz Double cream
4oz Mascarpone
1 tbsp Icing sugar

Make cupcakes by creaming margarine and sugar until light and fluffy.
Add egg mixture a little at a time along with the caramel flavouring, and continue beating, ( add a little flour at same time to prevent curdling mix).
Scrape down bowl, then fold in rest of flour, baking powder.

Divide into 12 paper cases in muffin tray.
Bake Gas 6, aprox 15-20 minutes, until golden brown.

Remove from oven and place on wire rack to cool,
(This is good time for a cup of tea!) 

To make frosting, whisk cream and mascarpone until thickens a little, then add icing sugar and whisk until thick and creamy.
Pipe frosting onto cupcakes in design of your choice,

I put little caramel in centres of cakes before decorating with flowers and piped leaves, then drizzled a little caramel over tops, and added some caramel sprinkles.

Enjoy!