1. Preparation: Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4. Line a cupcake tin with cupcake cases.
2. Making the Sponge: In a mixing bowl, use an electric mixer to cream together the butter and light brown sugar until fluffy. Add the eggs and vanilla extract, whisking well after each addition. Gradually fold in the self-raising flour until just combined. Divide the batter evenly among the 12 cupcake cases.
3. Baking: Bake the cupcakes for 20-25 minutes, or until they are golden brown and a skewer inserted into the center comes out clean. Allow them to cool completely on a cooling rack.
4. Filling: Once cooled, use a cupcake corer or a small knife to cut a hole in the center of each cupcake. Fill each with a generous amount of salted caramel sauce.
5. Making the Buttercream: In a separate bowl, beat the butter and icing sugar together until smooth. Stir in the salted caramel flavouring and milk until you achieve a creamy, spreadable consistency.
6. Decoration: Pipe or spread the buttercream onto the cupcakes. Sprinkle with chopped salted caramel fudge if using, and drizzle with additional salted caramel sauce.
7. Storage: Store your cupcakes in an airtight container in a cool place, and enjoy within 3 days.

Nutrition & Serving:

• Prep Time: 40 minutes
• Cooking Time: 20 minutes
• Total Time: 1 hour
• Calories: 478 kcal per serving
• Servings: 12