• Preheat the oven to 170°C and line two 12-hole cupcake pans with cupcake papers
• Place the oil, sugar and eggs in a bowl of an electric mixer fitted with a whisk attachment, beat until combined.
• Sift the flour and salt together and add this to the egg mixture. Wish briefly until combined.
• Add the vanilla to the milk and in a slow steady stream with the mixer running add all the milk to the batter. Mix until the batter is smooth, scarping down the sides of the bowl to ensure no lumps are left.
• Pour the batter into a jug and then fill the cupcake papers ¾ of the way full. Bake in a preheated oven for 12 - 15 minutes. Remove from the over and allow to cool.

Caramel Cream Cheese Frosting

• To make the frosting, add the unsalted butter and the sifted icing sugar to the bowl of an electric mixer fitted with a paddle attachment.
• Add the cream cream at once and beat on high speed until combined, add the caramel and beat again. Ensure that you scrape the sides of the bowl to make sure the icing is well mixed.
• Add the icing to a piping bag fitted with your chosen nozzle and swirl the cupcakes, top each cupcake with crushed peppermint crisp. Enjoy!