Tres Leches Cupcakes
If you fall in the category of people who like soft, pillowy sort of cupcakes or those who search for the calorie count listing rather than drooling over the food photos, then these are not for you. With evaporated milk, condensed milk and heavy cream brushed on the cupcakes, these are quite moist and laden with yummy gooeyness :)
Tres Leches Cake is quite popular in Central and South America, North America and many parts of the Carribean. It is a sponge that is sometimes even made without butter and soaked with three types of milk. Since these cupcakes absorb the Tres Leches liquid after they are baked, you will have to use quite thick or paper lined foil liners to hold up. These cupcakes aren't overly sweet and though moist are not at all soggy.
I believe that when a dessert is quite rich, individual servings work better than a complete cake. Also, I just need an excuse to use the ever increasing pile of cupcake liners :D
Topping the moist cupcakes with airy whipped cream and a dusting of ground cinnamon makes them taste even more delicious!
Recipe Resource: Martha Stewart's Cupcakes
Makes about 20 standard size cupcakes.
6 large eggs, separated and at room temperature.
1/4 teaspoon baking soda or soda bi carb.
1/4 teaspoon salt.
190 grams / 6.5 ounces / 1 cup caster or superfine sugar.
110 grams / 4 ounces / 1/2 cup unsalted butter, melted and cooled.
120 grams / 4 ounces / 1 cup all purpose or plain flour, sifted.
340 grams / 12 ounces / 1 can evaporated milk.
400 grams / 14 ounces / 1 can sweetened condensed milk.
185 ml / 6fl ounces / 3/4 cup heavy cream.
About 2 cups whipped cream (1 cup whipping cream whipped with 2 tablespoons icing sugar).
Ground cinnamon for dusting.
Preheat oven to 160 degrees C / 325 degrees F. Line muffin tins with paper lined foil liners.
With an electric mixer on medium speed, whisk together egg whites, baking soda and salt until soft peaks form. Reduce speed to low, add yolks and sugar and whisk until completely combined.
Fold in the melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.
Divide batter evenly among the lined cups, filling each halfway. Bake for about 25 mins or until golden brown. Remove the tray from the oven and immediately poke holes in top of the cupcakes with a skewer.
Whisk together evaporated milk, condensed milk and heavy cream. With cupcakes still in tins, brush milk mixture over cupcakes, repeating until all mixture has been used. Allow cupcakes to absorb mixture, at least 30 minutes ( or up to 1 day in the refrigerator, wrapped tightly in plastic once completely cool; bring to room temperature before serving).
To finish, dollop whipped cream generously onto cupcakes, and dust with ground cinnamon. Serve immediately.