Prepare the dough. Take large chicken eggs and separate the whites from the yolks. Whisk the whites with a pinch of salt. Then add a thin stream of 1 tbsp of sugar and beat until soft peaks.
Add vegetable oil, 3 tablespoons of sugar, vanilla sugar and yogurt to the yolks and mix.
Mix the flour with the baking powder and sift into the oil liquid mixture. Beat the dough with a mixer until smooth.
Add the whipped protein and gently stir in the dough.
Grease baking molds with cold butter. Spread the dough on the molds. For the filling, I took the crow's feet caramel. So that the candy does not "sink" when baking, it should be rolled in starch. I have already reached this point, when I saw the result, the candy sank. Take a "light" caramel, for example in size, as a round caramel "lemons" and then you do not need to roll.
Put the molds with the dough in a well-preheated 180 C oven for 30-40 minutes. Check the baking with a wooden skewer. Chilled cupcakes settle a little. The cupcakes are a little wet, but very tasty with a vanilla and candy flavor.
Decorate the cupcakes with melted chocolate and when cool - powdered sugar or coconut shavings.
The flowers of mastic.