Chop 125 g candies into small pieces and warm them up with milk in a small pot. Stir until a smooth mixture is formed. Cream 150 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer.
Stir in the eggs one by one. Mix flour and baking powder and alternately stir in caramel milk. Stir in almonds.
Line recesses of a muffin tray (12 recesses) with paper cups. Spread the dough evenly into the tins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
Remove and let it cool down.
Cream 75 g butter and icing sugar. Add the cream cheese and whip the mixture. Pour cream into a piping bag with a large star-shaped spout and squirt a large tuff on each muffin. Chop 25 g caramel sweets finely and sprinkle over the topping.
Chill for about 30 minutes.