Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.

The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.

Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.

Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.

Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.

Cream the butter with an electric mixer until smooth in a large bowl.

Gradually add the sugar and beat for 3 minutes until fluffy.

Add the eggs one at a time, beating well after each addition.

Sift the 2 flours and salt into a separate bowl.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!

Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.

When cupcakes have cooled down, put approx 3-4 tablespoons of salted caramel into a small piping bag with a thin tipped nozzle attached.

Insert the tip into the cupcake and pipe in a small amount of caramel into each cupcake.

Using an electric mixer, cream the butter and icing sugar for 5 minutes until fluffy.

Add 3/4 of your caramel mixture and continue beating until well combined. Remember to save enough to drizzle over the cupcakes.

Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.

Finish the cupcakes off with a drizzle of the remaining salted caramel.