Dough ingredients:
- 2 cups of wheat flour
- 2 cups of sugar (tea)
- 1 cup cornstarch (tea)
- 1 tablespoon of baking powder
- 2 eggs
- 1 cup (tea) oil
- 2 cups chopped pumpkin peel
Dough preparation method:
In a bowl, sift the wheat flour, sugar, cornstarch and yeast and set aside. Beat the eggs, oil and pumpkin peels in a blender until you obtain a homogeneous mass, transfer to the bowl and add to the sifted ingredients, mixing well until all ingredients are incorporated. Pour the dough into paper cups suitable for cupcakes (put the dough halfway into the cup) and bake in a preheated medium oven at 180ºC for approximately 20 minutes.
Topping ingredients:
- 1 can of condensed milk
- 1 tablespoon margarine
- 4 tablespoons of grated coconut
Preparation method for coverage:
Add all the ingredients except the grated coconut and heat over low heat, cooking until soft sweet. Wait for it to cool and use a spatula to spread the icing over the already baked cupcakes, finishing with grated coconut.