Gluten-free caramel cupcakes

1. 1. Prepare the ingredients for the dough by hand and let it sit in the refrigerator for 60 minutes.
2. 2. Fill the cupcake molds with dough. Press the center with your thumb so that a hole remains in the center.
3. 3. Bake at 180°C for 20 minutes.
4. 4. Turn the baked goods out of the molds, decorate with the filling and let it harden.

Filling procedure:

1. 1. Cook pudding from milk and golden cream . Let it cool down.
2. 2. Beat the butter and slowly add the cooled pudding. Finally, while constantly whisking, add the caramel milk.
3. 3. Put the filling in a piping bag with a decorative tip and spray it on the cupcakes.