Zen Cupcake

Step 1. Prepare the caramel: Heat 1 cup of sugar in a saucepan over medium heat, stirring constantly until it melts into a deep amber liquid. Carefully stir in 6 tbsp of butter, then slowly whisk in 0.5 cups of heavy cream. Simmer for 1 minute, add a pinch of salt, and let cool completely.

Step 2. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 3. Beat 0.5 cups of softened butter and 1 cup of granulated sugar together until light and fluffy. Add eggs one at a time, followed by the vanilla extract.

Step 4. In a separate bowl, whisk the flour, baking powder, and a pinch of salt. Add to the wet ingredients alternating with the milk, mixing until just combined.

Step 5. Divide the batter into the liners and bake for 18-20 minutes. Let the cupcakes cool completely on a wire rack.

Step 6. Use a small knife to remove the center of each cupcake. Spoon approximately 2 teaspoons of the cooled caramel into each hole.

Step 7. Make the frosting: Beat 1 cup of softened butter until smooth. Gradually add powdered sugar and 1/4 cup of the prepared caramel. Beat on high until light and airy.

Step 8. Pipe the frosting onto the cupcakes, drizzle with the remaining caramel, and finish with a sprinkle of sea salt flakes.