For this recipe, I used cane sugar "Mistral universal".

Beat with a whisk or with a mixer butter room temperature with sugar.

Add the eggs one at a time, each time stirring, then milk, baking powder, vanilla. Add flour enough to make dough, not too thick sour cream, but not liquid, about 2.5 cups. The dough was a little gritty, don't worry, as it should be.

To arrange paper muffin tins (or silicone) in the appropriate form, fill molds test not to the brim, approximately 2/3 of the volume. If you want to make with a filling from boiled condensed milk, then put 1 tbsp of dough, then 1/2-1 tsp condensed milk, the dough. Bake until done, about 15-20 minutes at 180-200 degrees.