CARAMEL CAKE

This version of cupcakes is different from all other cupcakes with filling. Especially if they are with salted caramel. I am sure that having prepared them, you will be satisfied with the result! Nobody will be indifferent to these cupcakes.
RECIPE:
For caramel:
fat cream 150 g;
sugar 150 g;
butter 25 g;
salt (for salted caramel) 1/4 teaspoon
For the test:
butter 120 g
sugar 150 g
egg 2 pcs
flour 200 g
baking powder 10 g
milk 150 ml
For a cream hat - cream "PLOMBIR"
Cook caramel.
1. Heat the cream.
2. Pour sugar for caramel into a saucepan, put on low heat and melt.
3. Add butter, mix everything. At this point, you can add salt.
4. Remove from heat and pour in hot cream. Mix.
5. Return to the stove and cook to a temperature of 106 degrees, or about 4 minutes. Leave to cool to room temperature
Cooking cupcakes.
1. Sift the flour and add baking powder. Mix.
2. Beat soft butter with sugar for several minutes. The mass should whiten and become magnificent.
3. Add one egg, after each beat until smooth.
4. Pour in half the milk. Mix.
5. Pour half the flour with baking powder. Mix.
6. Pour in the second half of the milk. Mix.
7. Pour the remaining flour with baking powder. Stir a little longer until smooth.
8. Fill the paper molds for the cupcakes with half the dough and bake in the oven preheated to 180 degrees for 30 minutes (the cupcakes should grow and brown).
9. Remove the prepared muffins from the oven, allow to cool for 5 minutes in a baking dish, then cool on a wire rack.
10. In cooled cupcakes, make a deepening for the filling with a knife and grease it with cooled caramel.
11 Fill the pastry bag with the cream with cream and make cream caps on the cupcakes.
12 Decorate as desired.
BON APPETIT!
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