ready in 1 hr
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line the holes of a muffin pan with paper cases.
Melt the butter. Mix the flour and baking powder in a bowl. Whisk together the egg, sugar, melted butter, buttermilk, sour cream and caramel sauce. Quickly mix in the dry ingredients with an electric hand mixer. Divide the mixture between the holes of the prepared muffin pan and bake in the preheated oven for about 20 minutes. Take out and let rest in the pan for 5-10 minutes, then take out of the pan and cool on a cake rack.
Mix the confectioners' sugar with the evaporated milk to make a thick frosting. Spread on the cupcakes, decorate with sugar flowers and leave to dry.