Caramel Cupcake

I have had a bottle of Cottee's sticky Toffee topping in mt cupboard for a while. I decided to do some baking duringt the holidays and decided to try to make some caramel/toffee cupcakes. Last year my now SIL made me some beautiful caramel cupcakes. I thought i would try to recreate them, but decided to be lazy and use topping instead of make the complicated caramel sauce that went into hers. Sadly, these taste nothing like hers, but are still quite tasty!

3 1/3 cups plain flour
3 teaspoons baking powder
150g softened unsalted butter
2/3 cup water
1 1/3 cup Sticky Toffee topping

¾ cups castor sugar

1 cup brown sugar

4 eggs
1 tablespoon Vanilla Extract

Pre heat oven 170°C. Line two 12 hole muffin trays with cupcake papers
Sift together flour and baking power
In a separate bowl beat butter for 2 minutes. Mix the two sugars together. Add 1/3 of the sugar, beat for 2 minutes. Repeat with remaining sugar, beating for 2 minutes after each addition. Beat until mixture is light and fluffy and sugar dissolved
Add eggs, one at a time. Beat for 1 minute after each addition.
Add vanilla extract and beat until combined.
Add 1/3 of the flour to the creamed mixture and beat on low speed until just combined.
Add half of the syrup mix and beat until combined. Repeat this process
Add the remaining 1/3 of flour and beat until thoroughly combined.
Spoon mixture into cupcake papers. Bake for 18- 20 minutes or until a skewer comes out clean. Remove cupcakes from trays and cool.

I did experiment with a caramel buttercream icing using top n fill but it didn't quite turn out. As the icing was being piped it seperated slightly and so made a speckly icing. Still tasted good though!!