Ingredients
125g unsalted butter, chopped, at room temperature
²⁄³ cup firmly packed brown sugar
1 tsp vanilla bean paste
2 eggs, at room temperature
½ cup milk
1 ¹⁄³ cups self-raising flour
½ cup caramel spread
Extra ¼ cup caramel spread, warmed
ITALIAN MERINGUE
3 egg whites, at room temperature
¾ cup caster sugar
Method
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Line a 12-hole muffin pan (1-cup capacity) with muffin paper cases.
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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.
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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).
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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.
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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.
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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.
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Using a kitchen or chef’s blowtorch, lightly brown meringue. Drizzle warmed extra caramel spread over each one.
