Caramel Cupcakes.. caramel from scratch best you will ever have!

I'm not a big cake from scratch person unless its pound cake. With this recipe we use yellow cake so pick your favorite brand. Personally I love Duncan Hines. Follow the instructions on the back of the package and for the cupcakes you will need the standard size baking cups.

Ingredients for Caramel

3 teaspoons of pure vanilla extract (no imitation)
1-1 1/2 cups of sugar depending on preferred sweetness. The less sugar the longer the cooking time
1 stick Imperial butter
1  can of carnation evaporated milk

Use medium size cooking pot
1- Pour can of carnation milk into pan set on medium heat
2-add butter immediately after. Let melt and bring to a simmer
3- add sugar and bring to a slight boil constantly stirring
4-add vanilla extract and continue stirring

Be patient, continue stirring never letting mixture get sticky
After about 15 minutes raise the heat to medium high and continue stirring
you should see caramel starting to boil and thicken
continue stirring until the texture is completely thick and taste to see if you need to add anymore sugar based on preference.

You will need to let cupcakes completely cool before you add the caramel going over them twice for two layers. This dessert pairs well with milk, coffee or a latte!