Recipe: Caramel Cupcake

Batter preparation:
I preheat the oven to 355°F (180°C) (gas mark 6).
I place 12 paper cups in a muffin tin.
Using a mixer, I combine the sugar and butter until the mixture turns pale, then I add the eggs and mix.
I incorporate the flour, baking powder (or baking soda), salt and flavoring into the mixture.
I mix well then add the milk to loosen my batter.
I place paper cups in each mold cavity then pour the batter 2/3 full into the paper cups. I push 1 caramel into each cupcake. (another tip)
All that's left is to bake and let cook for about 20 minutes.
When the cupcakes are cooked, I remove them from the oven and let them cool on a rack.
Now I just have to wait for the cupcakes to cool completely before frosting them.
Note: as soon as they are cooked, the cupcakes must be removed from their molds to stop cooking!
Frosting preparation:
Using a mixer, I work the butter into cream.
When it is well softened, I gradually add the powdered sugar then the caramel cream.
I work for about 5 minutes until I obtain a fluffy cream. If the mixture is too dense, I add a little milk to loosen it.
I fill a piping bag and voilà, I decorate my cupcakes.
For a little crispy effect in the mouth, I sprinkled my cupcakes with caramel shards on top...and for those with a sweet tooth, you can add a little caramel sauce.