MASSA
Delícia Cremosa 72 g
Eggs separated into whites and yolks 3 pcs
Sugar 200 g
Milk 62 ml
Vanilla essence 15 ml
Wheat flour 240 g
Candela powder 30 g
Baking powder 30 g
COVERY
Chopped white chocolate 300 g
Sweet milk 395 g
Sugar and cinnamon powder for sprinkling as much as needed
MASSA
1. Beat the egg whites until stiff and set aside.
2. With the mixer on high speed, beat the egg yolks, Delícia Supreme margarine and sugar until the cream is light.
3. Lower the speed, add the milk and the essence and mix.
4. Turn off, add the wheat flour, cinnamon, mix and gently add the yeast and egg whites.
5. Place the cupcake tins in a baking dish containing the pie tins.
6. Pour in the batter and bake in a preheated oven at 170ºC for 20 minutes.
7. Remove from the oven and allow to cool.
COVERY
8. Melt the white chocolate in a microwave oven.
9. Place a nozzle in the icing sleeve, add (vertically) the melted white chocolate in one half and the dulce de leche in the other.
10. Squeeze the sleeve and swirl the cream over the cupcake to form a two-colored snail.
11. Decorate by sprinkling a mixture of sugar and cinnamon.
