Salted caramel Jelly Baby cupcakes | Sainsbury`s Magazine

Ingredients

• 300g full-fat soft cheese
• 100g very soft unsalted butter
• 50g icing sugar, sifted
• 1 tsp vanilla extract
• 175g soft unsalted butter
• 175g light muscovado sugar or light brown sugar
• 3 large eggs, beaten
• 2 tsp vanilla extract
• 175g self-raising flour, sifted
• about 4 tbsp milk
• 12 tsp salted caramel sauce, at room temperature
• 3 shortbread fingers, crushed finely (plus an extra 2 if you want ‘sand’ for the plate)
• jelly babies or seaside-themed sweets
• edible gold stars (optional)
• paper cocktail parasols