Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes cream together the butter and the caster sugar
Add the eggs, one at a time, mixing between each addition. Then add the vanilla extract
Fold in the self raising flour
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely
Mix together the caramel and the salt. Once the cupcakes have cooled, use a knife or cupcake corer to make a hole in each cake, then fill it with the caramel mixture
Make the buttercream by mixing together the butter, the icing sugar, caramel extract and salt. When the cupcakes are fully cool, use a piping bag and nozzle to swirl the buttercream onto each one
Stick the toffee popcorn all over the buttercream and add edible glitter, serve immediately
Store in an airtight container in a cool place, eat leftovers within 3 days