These cupcakes were absolutely amazing! I hope from the picture you can see how moist they turned out.

 

The ingredients alone are pretty simple:

3 types of milk - 1 can evaporated, 1 can condensed & 3/4 cup heavy cream

6 eggs separated 

1 cup flour

1 cup sugar

1/4 tsp. baking soda

1/4 tsp. salt

*1 tablespoon Brandy

 

You simply whisk the egg whites, baking soda and salt until fluffy white peaks form. Add the egg yolks and sugar, then slowly add the flour a quarter at a time. Pour the batter evenly into your cupcake liners plus the aluminum baking liners.

 

Once the cupcakes finish baking after 25 minutes at 325*F, you immediately poke little holes all over the top of the cupcake so that your milk mixture can soak through.

 

Whisk together the 3 milks and for a special addition, add about a tablespoon of Brandy. You brush the mixture onto the cupcakes until it is gone. This part will take a while!

 

You wrap the trays in plastic wrap and leave them in the fridge to cool. In about half an hour to an hour, the cupcakes will have absorbed all of the mixture.

 

The Cupcake:

The cupcake was like a juicy sponge cake full of sweet milk and tasty brandy. The mixture made the cake heavy, but not soggy or drippy, just perfectly moist!

 

The brandy added such a unique flavor to these cupcakes, and because it was soaked in instead of baked, the flavor was really present. It was especially perfect with the cinnamon dusted on top the whipped cream frosting.

 

The Frosting:

Absolutely a perfect match. It was light and sweet, yet not too sweet. The cinnamon dusting was a perfect compliment and made it fun to present these cupcakes to my tasters.

 

Overall Review:

AMAZING! Such a unique sweet treat. Juicy yet light and the brandy was a great addition. Although, you can't eat too many of these considering the ingredients alone, but you could make them for a special occasion and have everyone praising your baking skills. 

 

You must try these for yourself!