Spoon-Bathed Brigadeiro and Colored Cupcake

Brigadeiro

1. In a pan, melt the butter with the Cocoa Powder Melken 100% until completely dissolved.
2. Add condensed milk and cream and cook until it starts to come away from the bottom of the pan.
3. Pour into a greased deep dish and cover with oiled plastic wrap to prevent sticking. Wait
until it cools down.

Assembly

1. Place the brigadeiro in a pastry bag fitted with a plain tip.
2. Arrange the spoons on a platter and, using the pastry bag, fill the spoon shell
with brigadier.
3. Melt the TOP Milk Coating according to package instructions.
4. Dip the brigadeiro spoon into the TOP Milk Coverage so that the entire brigadeiro is enveloped by it.
5. Place to crystallize on a tray lined with parchment paper or plastic wrap and sprinkle with the Confectioner Colored Sprinkles.
6. Take to the fridge to dry / crystallize.
7. Pack in plastic bags and tie with a satin ribbon

cupcake batter

1. Beat the butter with the sugar until light and fluffy.
2. Add the eggs, one at a time, beating well between each addition.
3. Alternate the sifted flour and baking powder with the milk, starting and ending with the flour.
4. Add the Confectioner Colored Granules and gently mix with a spatula.
5. Divide the batter into the cupcake molds and bake for approximately 20 minutes (or until they are resistant to the touch) in a preheated medium oven.

Roof

1. Apply the Melken Filling and Coverage to Milk with a piping bag and a pitanga nozzle on the cupcakes.
2. Take it to freeze for 15 minutes.
3. With the cupcake already frozen, melt the TOP Milky Coverage and bathe the top of the cupcake in the frosting.
4. Sprinkle the Confectioner Colored Sprinkles