Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases. Or put your Iced Jems Baking Cups onto a flat tray!
With a stand mixer – Beat the butter with the sugar until light and fluffy!
Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!
Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack.
Melt the caramac in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts – Leave to cool on the side!
Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes)
Then, fold through the cooled and melted caramac – if its still really stiff, then add in a little boiling water to loosen it and make it smooth.
Pipe your buttercream onto your cupcake - I used a Medium 2D closed star tip to decorate my cakes but you can do whatever you like!
Once iced, sprinkle with your decorations and gobble them all up!