Preheat the oven to 180 degrees. Line 1 cupcake trays with 10 cupcake cases and spray with non-stick spray. Set aside.
Mix flour, white sugar, Bicarb of soda, and baking powder together in a bowl.
In a medium saucepan over high heat combine butter, brown sugar and hot water together. Heat until melted together and is the consistency of syrup. This means letting it boil for about 10 minutes while stirring constantly. Let it cool for 3 minutes.
Pour syrup over dry ingredients and mix in electric mixer.
Add eggs, vanilla, heavy cream, and whole milk and mix well.
Scoop batter into cupcake cases, about half way.
Bake at 180 degrees for 15-20 minutes or until the knife test is clean! Remove from the oven at let cool for at least an hour before frosting.
To prepare frosting, in a stand mixer cream butter until fluffy (usually about 3-5 minutes).
Add two cups of icing sugar and mix.
Add caramel flavouring.
Add the remaining icing sugar and mix.
Add 3-4 TBSP of milk and combine.
Place frosting in the the fridge to cool for 20-30 minutes.
Fill a piping bag with frosting and frost the tops of the cupcakes. I just did a simple swirl on top since I would be adding the popcorn on top.
Top the frosting with the popcorn.
Drizzle golden syrup on the top.