A sponge cupcake soaked in evaporated milk, condensed milk, and cream mixture and whipped cream frosting. The milk goes so well with the sponge cake, you will forget about all the calories each of these have. But let us not talk about calories and focus on these delicious treats. Perfect for Cinco de Mayo along with Polvoron [Mexican Wedding Cookies], or better yet, Polvoron Cupcakes.
I don't know about Cinco de Mayo until now. I don't know what you guys do on this day. I've heard about it before, but haven't had the time to research about it until now. I learned that you celebrate this day to commemorate Mexican army's victory over the French. Sadly, I didn't know about this stuff because we don't celebrate it here. I mean, come on! We are missing a great holiday where we can have parties wearing moustaches!
I do learn a lot from baking cupcakes, I am somehow obliged to learn about the history of holidays, and sometimes even food. I am surprise how these random facts of knowledge somehow become of significance on a random moment of my life. Perhaps that is why I love trivias, seemingly useless bits of knowledge that sometimes are not useless at all.
On to the cupcakes. These cook so fast, you should check at them at the earliest estimated cooking time. They burn so easily that it can turn from brown to black in a minute.
Tres Leches Cupcakes
Notes [ HEAD: Cream, HEART and BASE: Milk, Sugar ]
Ingredients
Sponge Cupcakes [makes 22-24 mini cupcakes, or 12 regular cupcakes, adapted from Joy of Baking]
1/2 c. all purpose flour
1/4 tsp. baking powder [optional]
dash of salt
1/2 c. + 2 tbsp. sugar
3 eggs, separated
1 tsp. vanilla extract
1 tbsp. milk
Frosting
2 tbsp. sugar
Tres Leches Milk Mixture
1 c. evaporated milk
1/2 c. condensed milk
1/2 c. cream
Directions
1. MAKE BATTER: Preheat oven to 350°F. Line cupcake pan with liners.
2. Sift flour, baking powder, and salt into a bowl.
2. Sift flour, baking powder, and salt into a bowl.
3. Beat egg yolks with the half cup of sugar until thick and light colored. Mix in vanilla extract and milk. Set aside.
4. In a separate bowl, beat egg whites until soft peak forms. Add remaining sugar and beat until glossy and forms stiff peaks.
4. In a separate bowl, beat egg whites until soft peak forms. Add remaining sugar and beat until glossy and forms stiff peaks.
5. Add flour mixture into egg yolk mixture. Then add a little of the egg white mixture to lighten it. Fold the rest of the egg whites.
6. BAKE CUPCAKES*: Fill liners 1/2 full. Bake for about 5-6 minutes, do toothpick test. If they are not done, check at 30 second intervals. Cool on wire rack.
7. MAKE TRES LECHES MILK MIXTURE: In a bowl, beat together evaporated milk, condensed milk, and cream until well mixed.
6. BAKE CUPCAKES*: Fill liners 1/2 full. Bake for about 5-6 minutes, do toothpick test. If they are not done, check at 30 second intervals. Cool on wire rack.
7. MAKE TRES LECHES MILK MIXTURE: In a bowl, beat together evaporated milk, condensed milk, and cream until well mixed.
8. SOAK CUPCAKES: Poke holes on each cupcake and pour about a teaspoon of the milk mixture at a time until it doesn't absorb more
9. MAKE FROSTING: Whip cream in a bowl, add sugar halfway. Then whip until stiff peaks form.
9. MAKE FROSTING: Whip cream in a bowl, add sugar halfway. Then whip until stiff peaks form.
10. ASSEMBLE CUPCAKES: Frost the cupcakes with the whipped cream, then serve. Enjoy.
* FOR REGULAR CUPCAKES: Fill liners 1/2 full. Bake for about 7-9 minutes, do toothpick test. If they are not done, check at 30 second intervals. Cool on wire rack.
Do you celebrate Cinco de Mayo? How?
These sound filling and rich but yummmmy! Dulce de leche is one of my favorite flavors for just about anything. I'm not sure if these will taste similar but they sound awesome either way. Thanks!
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