Ingredients📝

3 eggs
2 cups of sugar
1/2 cup of oil
1 and 1/2 cup of milk
1 cup powdered milk
2 cups of wheat flour
1 tablespoon baking powder raspberries to decorate

Recheio📝
1 cup raspberry jam

Coverage📝

1 can of condensed milk
6 tablespoons of powdered milk
2 butter spoons

How to prepare📝

Beat the blender, the eggs, the sugar, the oil, the milk and the powdered milk for 1 minute.

Pour it into a bowl, add the flour and yeast and mix it with a spoon.

Divide batter into cupcake tins lined with paper tins leaving a finger from the edge. Bake for 25 minutes in a preheated oven or until the pastry is firm and golden.

Remove and unhorn. To cover, in a saucepan, bring the condensed milk, powdered milk, and butter over medium heat, stirring until thickened. Remove, let cool and place in a pastry bag with pitanga beak.

Poke holes in the center of the cupcakes and divide the raspberry jam between them. Take the pastry bag and decorate on the cupcakes.

Decorate with the raspberries and take them to the fridge until you serve them.