Vanilla cupcakes with caramel and gingerbread.

1.We make cupcakes. Turn on the oven to 180 gr. Melt the butter and let it cool. Beat the eggs lightly with sugar until frothy. Add butter, kefir, vanilla sugar, lemon zest if desired. Next, flour with baking powder. Mix everything together. We prepare the molds. We put the dough in our muffin molds at 2/3 of the height of the mold. Bake for 25 minutes. Check with a toothpick.
2.I have already done this recipe, step-by-step can be viewed at the link https://1000.menu/cooking/33086-keksy-kapkeiki-rozy-s-kremom
3.For caramel, take a frying pan with a thick bottom. It's better than a saucepan. We do not put all the sugar. We put it on fire. And we are waiting for the sugar to start melting. Next to the stove, turn on the cream to warm up. We need the cream to be very hot. You can warm it up in the microwave.
4.So, the sugar has melted, we add another portion of sugar and, shaking the pan, let it melt further. You can use a wooden spatula to help sugar. When it turns amber, you can pour hot cream. Gradually. It will immediately go hot steam. So be careful not to get burned. Remove the pan from the heat and gradually pour out all the cream. We interfere, we don't stop. Return to the fire and hold for another 5 minutes.
5. Next, remove from the heat, add oil. Our butter is cold and cut into pieces. Let's stir everything. I filter the caramel further into another bowl. And I remove it to cool down. Such caramel can be stored for up to a month in the refrigerator, in a closed container.
6. Gingerbread I did in advance of course. For the dough, take a saucepan with a thick bottom, put honey and sugar. Over low heat, bring to the dissolution of sugar.But we don't boil it. Next, add salt and spices. Then soda. The mass begins to foam. Now add the oil. The oil should dissolve. And we remove it immediately from the fire. That is, we do not boil.
7. We put it to cool down to room temperature. Then pour the mass into the bowl of the mixer, add the egg and beat at a slow speed, add the sifted flour. The nozzle is first a whisk and then a hook or K. We add flour, but not all of it. When the mass becomes very thick, we spread it on the table and pour the remaining flour. Knead the dough. It doesn't stick to your hands. We put it in a bag and put it away in the cold for the night. You can store this dough in the refrigerator for a long time, up to 3 weeks.
8. We make gingerbread out of dough. We take it out of the refrigerator.Let's let him warm up. Cut a piece. We roll it out with a thickness of 6 mm. Squeeze out the figures. Bake for 8-10 minutes at 200g. The oven is preheated in advance.
9.When the gingerbread is ready, it has cooled down. We make the glaze and decorate. For the glaze, whisk the whites with powdered sugar for 5 minutes. After 2 minutes, add lemon juice.This is for whitening the glaze . After 5 minutes, cover the bowl of the mixer with glaze with a wet towel. Leave for 30 minutes. Everything is ready! You can work with it. I will tell you how to decorate gingerbread in the next recipe.
10. So, now we make our cupcakes. Cut out the middle with a knife. Fill it with caramel. Then we cook the cream and make grass. Decorate them with sweets or gingerbread. The cream can be made not protein but cream cheese, or butter.Bon appetit!