(12 to 14 cupcakes)


Follow instructions for basic cupcake batter. Stir in caramel. Divide mixture between paper cases and place in hot oven. Bake for 15 to 20 minutes or until cupcakes are golden brown and a testing pen comes out clean. Remove and allow to cool. Spoon vanilla icing onto cupcakes and make an indent on the top of each one, using the back of a spoon.  Fill indent with caramel.