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 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.
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.
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!
Tres Leches Cupcakes Recipe
Recipe adapted from Martha Stewart's Cupcakes
Makes about 20 regular sized cupcakes
- 6 large eggs, separated, room temperature
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup all-purpose flour, sifted
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk (1 1/4 cups)
- 1/4 cup heavy cream
- 1 tablespoon Brandy
- Ground cinnamon for dusting
1. Preheat over to 325* F. Line regular sized cupcake tins with paper-lined foil liners, you can buy these at most grocery stores. 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, whisk until completely combined. Fold in melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.
2. Divide batter evenly among lined cups, filling each half-way. Bake, rotating tins halfway through, until light golden brown, about 25 minutes. Remove from oven. Immediately poke holes in tops of cupcakes with a wooden skewer or toothpick.
3. Whisk together evaporated milk, condensed milk, heavy cream and Brandy. With cupcakes still in tins, brush milk mixture over cupcakes, repeating until all liquid has been used, this might take several minutes. Allow cupcakes to absorb mixture, at least 30 minutes (or up to 1 day in the refrigerator, wrapped tightly in plastic once completely cool; bring to room temperature before serving).
4. To finish, dollop or pipe on whipped cream generously onto cupcakes and dust with ground cinnamon. Serve immediately.
- 2 cups heavy cream
- 1/4 cup powdered sugar, sifted
1. Whisk heavy cream until soft peaks form. Add powdered sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.