Toffee Cupcakes with Caramel Cream Cheese Frosting

Makes 12 cupcakes

 Ingredients
For the cake: 
190g plain flour, sifted
1 1/2 tsp baking powder
120g soft brown sugar
pinch of salt
120ml milk
2 eggs
6 tbsp melted butter
2 tsp vanilla extract

For the filling:
125g condensed milk  (to make dulce de leche)

For the frosting:
100g full fat cream cheese
100g unsalted butter
250g icing sugar, sifted
60g condensed milk (to make dulce de leche)

Instructions
1. Preheat the oven to 170c. In a large bowl, mix together flour, salt and baking powder. Add the sugar and mix well.
2. In a separate bowl, mix the milk, eggs, vanilla and butter. Whisk together until light and fluffy. Add to the flour and mix well until smooth.
3. Spoon in to muffin cases and bake for 20-25 minutes.
4. Make the dulce de leche/caramel - pour the condensed milk in to a bowl over boiling water. Cover with tin foil and boil for 1-2 hours, regularly checking and stirring. Will thicken and darken in colour. (This is my preferred method for making the dulce de leche - it can be bought ready made, or made by alternative methods).
5. Once the cupcakes are cooled, use a cupcake corer to take out the centre of each and fill with a spoonful of dulce de leche filling.

6. Make the frosting: Beat the cream cheese until light and creamy. Beat the butter and icing sugar together until fluffy, then add the cream cheese and beat. Add the dulce de leche, beat until combined then place in the fridge to thicken a little.
7. Spoon or pipe the frosting on to the cupcakes and decorate as preferred.

Cake recipe kindly adapted from allrecipes.com
Frosting recipe adapted from The Little Loaf (from Peggy Porschen)