Yesterday, July 16th was a very special day. It was Ann-Marie's (my roommates) 30th birthday!!! We had a small get together at our house. Julie (Ann-Marie's sister, my other roommate) planned the entire thing. She decided on a mexican fiesta theme. The house was decorated beautifully! For dinner we had chicken tacos, guacamole, salsa and chips, MARGARITAS, margarita pie (so good!) and my Tres Leche Cupcakes! I have never made them before, but they turned out great. I thought I would share with everyone the recipe because it is so delicious!
Tres Leche Cupcakes (translates into 3 milk cupcakes)
6 large eggs (separated)
¼ teaspoon baking soda
¼ teaspoon coarse salt
1 cup of sugar
½ cup of unsalted butter melted
1 cup of all purpose flour sifted
¼ teaspoon coarse salt
1 cup of sugar
½ cup of unsalted butter melted
1 cup of all purpose flour sifted
Milk Mixture:
1 can sweetened condensed milk
1 can evaporated milk
3/4 cup heavy whipping cream
Whipped Topping:
2 cups heavy whipping cream
1/4 cup confectioners sugar
Directions:
Preheat oven to 325 degrees.
Whisk together egg whites, baking soda and salt until they form soft peaks.
Add yolks and sugar and whisk it until it is completely combined. Fold in the melted butter.
Add the flour in small batches and fold through until it is all combined. Divide batter evenly into lined muffin trays.
Bake for 20 to 25 minutes or until golden brown (turn pans half way through).
After baking the cupcakes, poke several littles holes in the them with a toothpick. Mix together evaporated milk, condensed milk and heavy cream milk. Slowly pour mixture on top of the cupcakes until all the mixture is absorbed. (The best way is to pour one tablespoon on the cupcakes, let it soak in, pour another tablespoon over the cupcakes, let it soak in, and then pour another tablespoon over the cupcakes, repeat. FYI: It may take awhile for the mixture to soak in so it is best to make them the night before)
Whisk together egg whites, baking soda and salt until they form soft peaks.
Add yolks and sugar and whisk it until it is completely combined. Fold in the melted butter.
Add the flour in small batches and fold through until it is all combined. Divide batter evenly into lined muffin trays.
Bake for 20 to 25 minutes or until golden brown (turn pans half way through).
After baking the cupcakes, poke several littles holes in the them with a toothpick. Mix together evaporated milk, condensed milk and heavy cream milk. Slowly pour mixture on top of the cupcakes until all the mixture is absorbed. (The best way is to pour one tablespoon on the cupcakes, let it soak in, pour another tablespoon over the cupcakes, let it soak in, and then pour another tablespoon over the cupcakes, repeat. FYI: It may take awhile for the mixture to soak in so it is best to make them the night before)
For the topping, whisk together whipping cream and confectioners sugar. Top cupcakes off with whipped cream and dust with cinnamon. Let them sit out 2 hrs before topping them with the whipped cream. Serve immediately and enjoy=)
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