Recipe adapted from Martha Stewart's Cupcakes

Makes about 20 regular sized cupcakes

The Cupcake:

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.

The Frosting:

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.