Vanilla cupcakes with salted caramel filling, swiss meringue and vanilla bean buttercream frosting topped with salted caramel candy

Vanilla Cupcakes:
(For about 15 cupcakes)
200 g flour
2 teaspoons baking powder
1/2 teaspoon salt
150 g caster sugar
125 g butter
2 large eggs
125 ml milk
1 teaspoon vanilla extract

1. Mix flour, baking powder and salt in a small bowl
2. In a medium bowl, beat butter and sugar until light and fluffy.
3. Add eggs and mix until combined.
4. Add flour mixture, milk and vanilla. Mix until smooth.
5. Bake at 180C for about 20 mins.

Salted Caramel filling:
(Lifetime supply)
230 g butter
2 cups brown sugar
1 cup light corn syrup
1 can (14 oz, 400g) sweetened, condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla extract
1 teaspoon salt

1. In a heavy saucepan, bring butter, brown sugar, corn syrup and condensed milk to a boil over medium heat, stirring.
2. Stir in whipping cream.
3. Continue to stir until it reaches 114C.
4. Remove from heat, add vanilla and salt.

From: http://cakecentral.com/recipes/thick-caramel-sauce-or-filling/

Swiss Meringue Buttercream Frosting:
(enough for about 30 cupcakes)
2,5 cups of sugar
10 large egg whites, room temperature
900 g unsalted butter, room temperature, cut into pieces
2 teaspoons vanilla extract
Ground vanilla beans

1. Put sugar and egg whites in a bain-marie until sugar has dissolved and egg whites are hot to touch.
2. Whisk for about 10 mins until stiff and glossy peaks form.
3. Add butter, one piece at a time. It may curdle but will smooth out with continuous beating.
4. Add vanilla, beat until combined
5. Beat on low speed (with paddle attachement) for about 5 mins
6. Keeps in the fridge for 3 days in an airtight container.

From: http://www.marthastewart.com/318727/swiss-meringue-buttercream-for-cupcakes

Salted caramel candy:
1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
Large crystal sugar or salt (gros sel)

1. Fill a sink with ice water
2. Put sugar, salt and water in a heavy saucepan and stir over low heat until sugar dissolves.
3. Increase heat and bring the mixture to a boil.
4. Lower heat slightly and swirl the pan once or twice to color evenly. DO NOT STIR!
5. When the color of the syrup is deep amber, péunge the pan into the ice water for a couple of seconds to stop cooking.
6. Drip  spoon into the caramel and swirl over a lightly oiled parchement paper.
7. When caramel has hardened, sprinkle with sugar or salt.

From: http://www.sprinklebakes.com/2010/05/triple-salted-caramel-cupcakes.html

How to fill the cupcakes:
1. Cut out a section in the middle of the cupcake with a sharp knife. Cut off the peak of that piece.
2. Fill the cupcake with the caramel sauce.
3. Replace the missing piece on top.
4. Frost with a piping bag and decorate.