1. * This step needs to be done a day ahead*

   Bring a large pot of water to the boil. Put a can of condensed milk into the pot and simmer with lid on for 3 hours. Use tongs to remove can from pot. Set aside to cool. Voila! You now have caramel.

2. Preheat oven to 180C

3. Line two muffin trays with 18 cupcake papers

4. In a medium bowl, mix eggs, oil, sour cream, vanilla and water. Using a hand whisk, beat until well combined.

5. Add dulche de leche and whisk well.

6. In a separate bowl, sift flour, sugar, baking powder and bicarb soda.

7. Carefully pour wet mix into dry mixture. Whisk until very well combined. Using an ice cream scoop, fill cupcake liners until each is 2/3 full.

8. Bake in a moderate oven for 18 minutes until brown and firm to touch. Leave on a wire rack to cool.

9. When cupcakes are cool, use an apple corer to scoop out the centre of each cupcake.

10. Put dulche de leche into a piping bag and squeeze into the centre of each cupcake. Alternatively, use two teaspoons to fill cupcakes. Top with swiss meringue buttercream and swirls of dulche de leche. Yum!

Swiss Meringue Buttercream

1. Put egg whites and sugar into the bowl of an electric mixer. Place mixer onto a saucepan filled with an inch or so of water (like a double boiler). Simmer until sugar is dissolved, about 5 minutes. Use your fingers to test it.

2. Move mixing bowl back onto electric mixer and beat on high until thick and glossy, like meringue. About 5 minutes.

3. Turn mixer onto low and add butter, two cubes at a time. This will take about ten minutes. First the buttercream will look soupy, then curdled like scrambled eggs, then it will come together into a silky smooth, delicious frosting.

4. Add vanilla and caramel. MIx until combined.

5. Pipe onto cupcakes. Pipe caramel on as well for extra yummmm.