Makes 24 cupcakesIngredients250g unsalted butter, room temperature250g self raising flour250g caster sugar1/2 teaspoon bicarbonate of soda4 large eggs36 soft caramel lollies2 teaspoons vanilla extract3 teaspoons milkMethodPreheat the oven to 170°C.Line 2 cupcake trays (12) with paper casesCream together the butter and caster sugar until pale and fluffy.On high speed, beat the eggs one at a time ensuring each one is fully mixed in before adding the next.Add the vanilla extract.Sift in the flour, bicarbonate of soda and gently mix on slow speed to combine. Add the milk. Mix slowly again.Put half a tablespoon cake batter into each paper case and add a caramel into the middle. Add the other half of the tablespoon of cake batter on top. Continue until all the batter is used.Bake for 22 to 28 minutes (oven depending) or until a skewer comes out clean.Cool completely then pipe with buttercream and top with another half of a caramel lolly.