Tres Leches Cupcakes

23 May

I had tres leches cake a long long time ago and all I remembered was that it was delicious..unlike anything I had ever had. Its so moist and spongy and milky. I don’t know how else to describe it. Try out this recipe and make sure to let the liquids soak in the cake to get some really moist cupcakes.

Tres Leches Cupcakes

Adapted from Brown Eyed Baker

Ingredients:
For the Cupcakes
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 eggs separated
1 cup sugar
1 tsp vanilla extract
1/3 cup whole milk
12 oz can of evaporated milk
14 oz can of sweetened condensed milk
1/4 cup heavy cream

Frosting
2 cups heavy cream
3 tbs sugar

Directions:
1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper baking cups.
2. In a large bowl, whisk together the flour, baking powder and salt; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolk and ¾ cup granulated sugar on medium-high speed until the mixture is thick and pale yellow. Add the whole milk and vanilla extract and mix to combine. Pour the egg yolk mixture over the flour mixture and, using a rubber spatula, gently fold together until thoroughly combined.
4. Clean out the bowl and the whisk. Add the egg whites to the bowl and whisk at high speed until soft peaks begin to form. With the mixer still running, pour in the remaining ¼ cup of granulated sugar and beat until the egg whites are stiff but not dry.
5. Working in three batches, gently fold the egg whites into the batter until just combined. Pour the batter into the muffin pan.
6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Turn the cake onto a cooling rack and allow to cool completely.
7. Transfer the cake to a rimmed serving plate. Mix together the evaporated milk, condensed milk and heavy cream in a small pitcher. When the cake is cool, pierce the surface of the cake all over with a fork. Slowly drizzle all but 1 cup of the milk mixture over the top of the cake, making sure to get around the edges of the cake. (You can discard the remaining 1 cup of milk mixture.) Allow the cake to absorb the milk mixture for about 30 minutes.


8. To frost the cake, whip 2 cups of the heavy cream with 3 tablespoons of granulated sugar until thick and stiff peaks form. Spread over the surface of the cake. Garnish with maraschino cherries, if desired.

Bon Appétit!

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