Cupcakes

All ingredients for the batter should be at room temperature: beat the butter with sugar, beat in the eggs and whip again, add the milk and dry ingredients, then mix.

Fill the liners 2/3 full and bake for 25 minutes.

Make the frosting by simply whipping everything together for about 5 minutes.

For the caramel, soak the gelatin in cold water.

Pour the sugar into a heavy-bottomed saucepan and melt it over low heat until liquid and caramel-colored.

Carefully pour in very hot heavy cream in a thin stream.

Simmer the caramel for 1-2 minutes, add the bloomed gelatin and butter, mix well for 1 minute, transfer to a piping bag, and chill in the refrigerator for a couple of hours.