Use heat resistance cupcake moulds. Lightly butter or oiled cupcake moulds before pouring in batter. If silicone cupcake moulds are used, then there is no need to butter the moulds.
Be sure to use a heavy based pan to cook the sugar and use very low heat to avoid burning the caramel. Immediately remove from heat when caramel turns golden brown in colour.
Be careful when pouring in water into hot caramel as the liquid may splatter.
Straining the batter ensure a smooth texture for the steamed cupcakes.