How to make
Beat the eggs. Add the sugar and continue to beat. Add the milk, the oil and finally the flour with the baking powder.
Distribute the mixture into a muffin tin, by filling 2/3 of the molds with it.
Bake at 360°F (180°C) for 20 minutes. Leave them to cool.
Carefully carve out the cupcakes using a fruit carving tool. Pour 1 tsp. of dulce de leche into each hole.
Whip the cream and add 2/5 cup (100 ml) of dulce de leche to it.
Stir well and pour mixture into a piping bag with a star shaped tip.
Decorate the cupcakes and sprinkle them with the remaining caramel (dulce de leche).
The caramel milk cupcakes are ready.
The picture shows a double dose.
