Preheat the oven to 170c, /fan oven 150c, /Gas Mark 5. Line a cup cake tin with cup cake cases
Beat the softened butter and muscovado sugar until very light and creamy Beat the eggs together lightly with a fork, then add a little at a time to the Stork and sugar mixture, beating really well until the mixture is emulsified, before adding the next bit of egg, .
Using a large metal spoon fold in the vanilla extract, milk and flour, lifting the mixture in a figure of eight to scoop up the flour and fold it in. Do this as lightly as you can to keep all the air in your mixture.
Using a dessert spoon, place a rounded spoonful in each cake case. Bake for about 15-18 minutes, but check after 15 minutes. The cakes should be evenly browned, and just feel firm and springy when you touch them in the centre.
Allow to cool for 5 minutes then remove from the tin and allow to cool completely.
Salted Caramel buttercream:
Beat the Stork and sugar together until smooth, adding a teaspoon of hot water if liked to help soften it and make a soft smooth consistency
Add a pinch of sea salt flakes
Pipe or swirl on top of the cupcakes
Sprinkle with a few tiny flakes of salt (if liked)