Brown butter popcorn cupcakes

Method

1. Gently melt the butter in a saucepan until it starts to foam, keeping a close eye on the colour, as it will quickly turn brown — as soon as this happens, tip it into a container and set aside to cool
2. Preheat the oven to 180°C/fan 160°C/gas 4, then line a cupcake tray with 12 cases
3. Beat together the brown butter and caster sugar, then add the eggs one at a time, incorporating a spoonful of flour between each one to prevent the mixture curdling
4. Stir in the milk, vanilla and remaining flour, until the mixture drops off the back of a spoon
5. Divide between the cases and bake for 16-18 mins, or until a skewer comes out clean, then set aside to cool
6. Next, make a caramel for the topping: put the brown sugar in a pan with the cream and 20g of the butter, then bring to the boil
7. Bubble over a gentle heat, whisking occasionally, for 4-5 mins until thickened, stir in a pinch of salt and leave to cool
8. Beat the rest of the butter until soft, then add the icing sugar a little at a time, until combined
9. Spoon into a piping bag and pipe swirls on each cupcake
10. To finish, pile the popcorn on the cakes, then drizzle over the caramel sauce