Preheat the oven to 170°C (338°F) with both top and bottom heat for 20 minutes.

In a mixing bowl, cream 200g of room temperature butter until smooth using a whisk.

Add 180g sugar to the butter and whisk until the sugar is fully dissolved.

Gradually add 4 eggs, two at a time, whisking well after each addition.

Sift 260g cake flour and 2 tsp baking powder into the batter and gently fold with a spatula.

Add 70g milk to the batter and mix until smooth.

Transfer the batter into a piping bag and pipe it into muffin tins, filling each about 80%.

Bake the muffins in the preheated oven at 170°C (338°F) with bottom heat only for 20 minutes.

While the muffins are baking, prepare the garlic butter sauce by melting 40g butter and mixing it with 2 tbsp minced garlic, 3 tbsp brown sugar, and a pinch of parsley powder.

Once the muffins are baked and slightly cooled, make small cuts on the tops and brush the garlic butter sauce generously.

Bake the muffins again with top heat only at 170°C (338°F) for 10 minutes to caramelize the garlic butter topping.

Prepare the whipped cream by mixing 40g whipped cream powder with 50g milk and whisking until stiff peaks form.