TIP: Plain cupcakes can be made up to three days ahead. Store in an airtight container. Decorate on the day of serving.
Ingredients
Method
Line a 12-hole muffin pan (1-cup capacity) with muffin paper cases.
Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
Add milk and sifted flour, in two batches, stirring until combined. Fold in ½ cup caramel until just combined. Don’t over-mix. Divide among paper cases (¼ cup in each).
Cook in a moderate oven (180C) for 20 minutes, or until golden brown and a skewer inserted into the centre of cakes comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
To make meringue, place egg whites and sugar in a large, heatproof bowl. Sit bowl over a large saucepan of just simmering water. Whisk until sugar is dissolved and mixture is warm but not hot. Transfer to clean, large bowl of an electric mixer.
Beat on medium speed for about 3 to 4 minutes, or until meringue is thick and glossy. Spoon into a piping bag fitted with a 1cm star nozzle. Pipe onto cooled cupcakes.
Using a kitchen or chef’s blowtorch, lightly brown meringue. Drizzle warmed extra caramel spread over each one.
