Preheat the oven to 150 degrees.

Beat the whole egg and sugar until fluffy and white, add oil and milk and continue to stir, sift in low-gluten flour and mix well, then put it in a paper cup.

Bake in the oven for 30 minutes.

100 ml whipped cream and cream cheese are mixed in a blender and mashed into slurry for later use.

In addition, beat 100 ml cream and caramel sauce evenly, then mix with cheese paste and continue to beat evenly, then add a pinch of salt and stir, and then put it into paper bags.

Cool the cupcakes and squeeze in the cheese paste.