Caramel Mini Cupcakes

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Line a mini muffin tin with paper liners.

   Tip: Use a mini muffin tin to ensure even baking.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Use a whisk for smooth results.

3. 3

   In a large bowl, whisk together the butter, eggs, and vanilla extract.

   Tip: Whisk until smooth and creamy.

4. 4

   Add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Be gentle to avoid overmixing.

5. 5

   Divide the batter evenly among the mini muffin cups.

   Tip: Use an ice cream scoop for precise portions.

6. 6

   Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, as the cupcakes will continue to cook after removal from the oven.

7. 7

   Allow the cupcakes to cool completely in the tin.

   Tip: This is crucial for the caramel drizzle to set properly.

8. 8

   Drizzle the cooled cupcakes with caramel sauce and sprinkle with sea salt.

   Tip: Let the caramel set at room temperature before serving.