Tres leches cupcakes
I've always wanted to make this cake - soaking the sponge in three types of milk just sounds so delicious. The cake is soaked in a mixture of condensed milk, evaporated milk and double cream... and is topped with whipped cream. It's a really creamy and moist cake, my new favourite.
ingredients
6 medium eggs
200 g granulated sugar + 2 tablespoons
140 g plain flour
397 ml condensed milk
140 ml evaporated milk
200 ml double cream
300 ml whipping cream
cinnamon or cocoa powder to dust
tall paper cupcake cases
12 hole muffin tin
makes 12
instructions
1. Separate the egg yolks from whites.
2. Add 100 g of sugar into the egg whites and beat with an electric mixer until stiff peaks form.
3. Add 100 g of sugar to egg yolks and beat with an electric mixer until pale and fluffy.
4. Gently fold in the egg yolks into the egg whites, making sure you scrape at the bottom of the bowl.
5. Slowly fold in the flour to the mixture.
6. Transfer the batter into the muffin tin lined with tall cupcake cases and bake in 190 C for around 12-14 minutes.
7. Leave to cool and gently remove the cupcake liners. Return the cakes to the muffin tin.
8. Make little holes in each cake using a toothpick or a skewer.
9. In a jug, mix the condensed milk, evaporated milk and double cream.
10. Pour the mixture over the cake and leave to soak up for around half an hour.
11. Remove the cakes from the tin on to a plate or serving board.
12. In a medium bowl, mix the whipping cream with 2 tablespoons of sugar.
13. Beat until stiff peaks form.
14. Transfer into a piping bag with a star nozzle attached and pipe over the cupcakes.
15. Dust with cinnamon.
16. Store in fridge.
enjoy!
