Ingredients for all of those who want to make this.
Preheat oven to 180 degrees. Line a 12 cupcake pan with paper liners. This will give you very largew cupcakes. Alternatively line about 18 medium size cupcake pans.
Combine flour, baking powder, and salt in a large mixing bowl. In another bowl beat the sugar, butter, and vanilla for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs and milk to the mixture and beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Fold in the flour mixture.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with the brown sugar topping.
Ingredients for topping
1/2 pint milk
3 oz butter
6 tsp muscovado sugar
few drops of vanilla essence
Method- Mix the cornflour with a little of the milk to form a smooth paste.
- Bring the rest of the milk to the boil.
- Pour the hot milk over the cornflour paste.
- Return to the heat and bring to the boil.
- Cook for 3 minutes.
- Cream the sugar and butter together.
- Gradually whisk in the cornflour mixture.
- Add the vanilla essence.
- Allow to cool.
Swirl over the cupcakes and top with caramel sprinkles.