• Heat the oven to 190°C / fan 170°C / gas 5. Butter a 12 hole muffin tin.
• Cream together the butter and sugar with electric whisk (I use a Kitchen Aid).
• Add the eggs and also mix.
• Add the flour, baking powder and mix.
• Once the mixture is combined add the milk and mix.
• Once the mixture is all combined evenly add to the muffin tins and bake for 15-20 mins.
• Turn out the cakes on to a metal rack to cool.

Caramel

• Dissolve the sugar and 60ml of water in a saucepan on a gentle heat, then increase the heat to boil. Wait a few minutes, but do not stir. Watch it very carefully and and as soon as it changes colour and starts to thicken, remove immediately from the heat.
• Stand well back and add the double cream being very careful as it can be extremely hot. The cream may react and bubble up - you may think its gone wrong but it hasn't. Keep stirring then add the vanilla.
• Now leave to completly cool. Once it has cooled down taste and if you desire add more vanilla.

Butter Cream

• Cream the butter and icing sugar together with the mixer.
• Add the caramel a little at a time. You will not need to use it all. Leave yourself some to decorate the cupcakes.
• Pick your favourite nozzle and pipe the caramel icing on to the cakes, add the chopped dates and fudge pieces, then drizzle with caramel.