Caramel and pecan cupcakes - Taylor & Colledge Recipe

Ingredients

• 30g Light brown sugar
• 20g Caster sugar
• 25g Unsalted butter
• 100g Double cream
• 12 Cupcake cases
• 165g Unsalted butter, softened
• 165g Caster sugar
• 3 Medium eggs
• 165 g Plain flour
• 1 ½ tsp Baking powder
• 2 tsp Taylor & Colledge Vanilla Bean Extract
• 100 ml Water
• 6 tsp Taylor & Colledge Vanilla Bean Extract
• 350g Double cream
• 200g Mascarpone
• 2 tablespoons chopped pecan nuts