Caramel Cupcakes

Ingredients
100g white chocolate, coarsely chopped
125g butter
2/3 cup brown sugar
¼ cup golden syrup (karo)
2/3 cup milk
1 cup plain flour
1/3 cup self-raising flour
1 egg, lightly beaten

Preheat the oven to 330°F (170°C).
Line a 12 cupcake pan, with cupcake papers.
Combine the chocolate, butter, sugar, syrup and milk in a saucepan.
Stir over a low heat until melted and combined. 5
Allow to cool for about 15 minutes.
Sift the flours.
Mix flours into the caramel mixture.
Next, stir in the egg.
Divide the mixture evenly between the cake cases.
Bake for 30 minutes.
Remove tin from the oven, transfer to rack and cool.

Notes
Makes 12 Cup Cakes.
Store in an airtight container for up to 3 days.
We used the vanilla butter cream icing.