Caramel Latte Cupcakes

• 1/2 tbsp instant coffee granules
• 1/3 cup milk
• 8 tbsp (1 stick) butter, at room temperature
• 1/2 cup packed brown sugar
• 2 None eggs
• 2 cups self-rising flour, sifted
• 1/2 cup caramel baking bits
• None None Thick caramel topping, to serve
• None None FOR THE VANILLA TOPPING
• 2 1/2 cups heavy cream
• 1/3 cup powdered sugar, sifted
• 1 None vanilla bean, split lengthwise and seeds scrapped

1. Preheat the oven to 325u0b0F. Line a 12-cup muffin pan with paper liners. Dissolve instant coffee in 1/4 cup boiling water in a small bowl. Cool slightly then stir in milk.
2. Beat butter and brown sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition.
3. Lightly fold in flour alternately with coffee mixture, beginning and ending with flour. Fold in caramel bits. Spoon into muffin pan, filling each cup 2/3 full.
4. Bake 20-25 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. For the the vanilla topping, beat cream, powdered sugar and vanilla in a large bowl with electric mixer until firm peaks form. Transfer to a piping bag fitted with a star tip. Pipe onto cooled cupcakes and drizzle with caramel topping.

coffee granules, milk, butter, brown sugar, eggs, flour, caramel baking bits, caramel topping, vanilla topping, heavy cream, powdered sugar, vanilla bean

Taken from recipes-plus.com/api/v2.0/recipes/26817 (may not work)