Prepare the dough. Take large chicken eggs and separate the whites from the yolks. Whisk the whites with a pinch of salt. Then add 1 tablespoon of sugar in a thin stream and whisk until soft peaks.
Add vegetable oil, 3 tablespoons of sugar, vanilla sugar and yogurt to the yolks and mix.
Mix the flour with baking powder and sift into the oil-liquid mixture. Beat the dough with a mixer until smooth.
Add the whipped protein and mix gently with the dough.
Grease the baking pans with cold butter. Spread the dough into molds. For the filling, I took caramel "crow's feet". So that the candy does not "sink" when baking, it should be rolled in starch. I had already reached this point when I saw the result, the candy sank. Take a "light" caramel, for example, in size, like a round caramel "lemons", and then you will not need to roll out.
Place the dough molds in a well-heated 180 °C oven for 30-40 minutes. Check the baking with a wooden skewer. The cooled cupcakes will cool down a little. Cupcakes turn out a little moist, but very tasty with a hint of vanilla and sweets.
Decorate the cupcakes with melted chocolate, and when they cool down - powdered sugar or coconut chips.
Flowers made of mastic.