First, beat the whites to hard snow with a few tbsp sugar.
In a separate bowl, beat the soft butter well, add the milk and eggs and beat again until homogeneous.
Next add everything else, the flour at the end - add it slowly and stir well. 1 cup flour is enough.
Knead everything well and start adding the egg whites while stirring carefully.
Distribute the mixture into 12 paper muffin cups and bake to a dry toothpick.
Let cool on cooking grid and make whipped cream (white or chocolate) rosettes on top using a pastry bag.