Heat the oven to 160 degrees Celsius . Cream the brown sugar and unsalted butter together, add the eggs and then fold in the flour and the buttermilk. Divide the mixture between 15 cases and bake for 25 minutes.
For the frosting mix the granulated sugar with 2 tablespoons of water and heat until the sugar dissolves and it turns a caramel colour. Add a pinch of sale and mix in the cream, then cool. Beat the butter and the icing sugar together using an electric mixer and then beat in the cooled caramel mixture.
Pipe the salted caramel icing onto the cooled cupcakes, decorate and enjoy!
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