Cupcake batter

• 1. Put eggs, butter, and sugar in a bowl and whisk until white and fluffy.
  2. Put flour, baking powder, and vanilla sugar in another bowl and mix them together.
  3. Alternately add a little of the dry mixture and a little of the milk to the bowl with the whipped mixture.
  4. Then add the cocoa and whisk everything thoroughly together.
  5. Fill the batter into your molds, so they are well half-filled.
  6. Bake them at 155 degrees Celsius (311 degrees Fahrenheit) convection for just under half an hour - the baking time depends on your oven, so check them.
  7. Let the baked cupcakes cool on the kitchen counter.
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• 1. Boil the can for 3 hours under a lid and then let it cool for an hour.
  2. Stir the sea salt into the caramel. You can also see the recipe for the caramel sauce here.
  3. Cut a hole in the top of the cooled cupcakes so there is room for a dollop of caramel (the kids will happily eat the "cake leftovers").
  4. Put the caramel in the hole.
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• 1. Whisk the egg whites and sugar together in a bowl.
  2. Put the meringue in a piping bag with a nozzle and pipe it onto your cupcakes, so the hole with the caramel is covered.
  3. Burn the meringue with a blowtorch.
  4. Garnish with red wood sorrel on top.