1Combine 3 crushed Anzac biscuits, caramel syrup, buttermilk cake mix (I used Coles brand) with 160ml of milk and 1 egg (or whatever your packet asks for). Spoon into cupcake moulds and cook on high for 1 hour with a tea towel under the lid.
3Once ready place on a rack to cool and prepare your icing.
5Using a mixer blend the butter for 5 minutes, add the brown sugar and blend for another 5 minutes, icing sugar and blend for another 10 minutes, caramel syrup and salt and blend for another minute. Spoon icing onto cupcakes and crumble 2 Anzac biscuits over the top.
Submitted by Kelly Hicks
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