Pink Brigadeiro Cupcake

Pink Brigadeiro Cupcake

110 min

20 servings


Take your notebook and write down everything you will need to make this delicious recipe. pink brigadeiro cupcake.

1 package of coconut cake mix from Familia Venturelli;

4 egg yolks;
6 tablespoons of sugar;
3 tablespoons of wheat flour Familia Venturelli;
1 teaspoon of vanilla essence;
500ml of milk;
2 tablespoons of butter;

2nd part:
1 can of condensed milk;
1 packet of strawberry flavored gelatin;
3 tablespoons of butter;
1 pastry bag;
1 large pitanga icing nozzle;
Grated coconut to decorate;

Preparation mode

How to prepare the pink brigadeiro cupcake:


Prepare the Familia Venturelli mixture according to the instructions on the package.

Place the paper cups inside the patty cups.

Place the dough in the molds.

Bake in an oven preheated to 180 ° C for 30 minutes or until, if you stick a toothpick, it comes out clean.

1st part

Topping: in a bowl, mix the egg yolks well with the sugar, Familia Venturelli flour and vanilla.

Heat the milk, put half the milk in the mixture of the egg yolks, stir well to avoid cooking the egg yolks, pour all the liquid into the pan, return to the heat and stir continuously until it thickens, as soon as you remove from the heat add the butter and mix until incorporated good.

Place in a bowl, cover with foil and refrigerate until ready to use.

2nd part

Mix condensed milk, gelatin and butter.

Bring to medium heat, stir constantly until it gives the point of soft brigadeiro (it must be released from the bottom).

Mix with the cream of the 1st part and refrigerate for 4 hours.

Place the cream in the pastry bag, already with the spout, and cover the cookies forming peaks.

Decorate part of the cookies with the grated coconut and serve.

The pink brigadeiro cupcake has a fluffy, light and very tasty pastry. Check here other culinary tips and many other recipes.

Products used

  • Venturelli Wheat Flour

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