Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put Muffin Cases in 12 muffin tins. 

In a bowl, pop in the margarine and sugar, beat together until light and fluffy.  

Add in the vanilla and eggs, beat until combined. (If the mixture looks like it is splitting add in a spoon of the flour.)

Fold in the flour and baking powder, until just combined.  

Fold in the Jack Daniel’s and the milk. (If it looks like the mixture is splitting, add in one tbsp of flour.) 

Evenly spoon the mixture into the cupcake cases.  Bake for 15-20 minutes until golden brown.  Leave to cool. 
 

In a pan, pop in the light brown sugar, Jack Daniel’s, butter and vanilla.   Heat on a medium heat until it starts to boil.

Boil for 5-8 minutes.  Remove from the heat and allow to cool.  

Once the cupcakes and caramel has cooled. Drizzle over a 1tsp of the caramel over each cupcake. Allow too fully cool. 

In a bowl, pop in the butter and beat for 5 minutes until light and fluffy.  

Add in the icing sugar, vanilla and ½ of the caramel. Beat until combined.  

Pop the buttercream in a piping bag fitted with a star nozzle.  Pipe a swirl of buttercream, and drizzle over the caramel.  

Why not check out our other Father's Day recipes: Chocolate Guinness Cake Recipe | Dr. Oetker, Chocolate Cupcakes with Gooey Centre Recipe | Dr. Oetker

Need some baking advice? Why not check out our handy baking tips: How to Make Buttercream | Dr. Oetker, Moist Cakes | Dr. Oetker and Tips to Prevent Cake Doming | Dr. Oetker