Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin. Measure the butter and sugar together until fully incorporated.
Then add the eggs on at a time until incorporated, next add the sifted flour and the salted caramel extract until mixed in completely. Scoop into the cases, making sure each one is filled equally.
Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift paper cases out of the tin and cool cakes on a wire rack until completely cold before icing.
For the icing, beat the butter until smooth and light in colour. Add the icing sugar a bit at a time and beat until fully incorporated. Then add your salted caramel extract and beat until incorporated.
Fill your piping bag with the icing and using a 2D nozzle, pipe roses on the tops of the cakes. Add some sprinkles or leave them plain.