Cupcakes

Ensure all ingredients for the batter are at room temperature: beat the butter with the sugar, add the eggs one by one, and beat again.

Add the milk and dry ingredients, mix well, fill the muffin liners two-thirds full, and bake for 25 minutes.

For the frosting, simply whip all the ingredients together for about 5 minutes.

For the caramel: bloom 3 g of gelatin in 15 g of cold water.

Pour 115 g of sugar into a heavy-bottomed saucepan and melt it over medium-low heat until it turns into a liquid, amber-colored caramel.

Carefully pour in very hot heavy cream (80 g of 33% fat) in a thin, steady stream.

Simmer the caramel for 1-2 minutes, then stir in the bloomed gelatin and butter (50 g), mixing thoroughly for 1 minute.

Transfer the caramel into a piping bag and chill in the refrigerator for a couple of hours.