Have you ever had a tres leches cake or in Spanish pastel de tres leches? Doesn't it sound nicer in Spanish? Well, it's absolutely delicious. Soooo good!! I have been wanting to make this cupcake recipe for so long and with it being Easter this past weekend I thought I would try it out. And it did not disappoint. They were so light and not that sweet. Make them, you'll love it.
Tres Leches Cupcakes
(adapted from Martha Stewart's Cupcakes book)
6 large eggs, seperated and at room temperature
1/4 tsp baking soda
1/4 tsp coarse salt
1 cup sugar
1/2 cup unsalted butter, melted and cooled
1 cup all purpose flour
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk (1 1/4 cups)
3/4 cup heavy cream
1. Preheat oven to 325F and line a standard muffin tins with paper 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 melted butter with a flexible spatula. Add flour in flour batches, folding until just combined after each.
2. Divide batter evenly among lined cups, fillinf about half way. Bake until light golden brown, about 25 minutes. Remove from oven and immiedately poke holes in tops of cupcakes with a toothpick or skewer.
3. Whisk together evaporated milk, condensed milk and heavy cream. With the cupcakes still in the tins brush the milk mixture over the cupcakes. Continue until the milk mixture is done. Let the cupcakes absorb the mixture for about 30 minutes.
4. Top the cupcakes with a dollop of whipping cream and dust with ground cinnamon.
To make them a little fancy for our Easter dinner I was finally able to use these fancy cupcake liners that I have been saving. Don't they make the cupcakes look so much more prettier? Enjoy!!