Mexican · Dessert
Mexican Tres Leches Cupcakes
A Mexican bakery classic turned into single-hole cupcakes: a light, egg-foam vanilla sponge is baked, pierced, and soaked in a trio of evaporated, condensed and whole milk until meltingly moist, then finished with softly whipped cream and a dusting of cinnamon.
$1
25 minsPrep
17 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
253Calories
5.2gProtein
11.3gFat
32.1gCarbs
18.3gSugar
0.6gFiber
250mgSodium
80mgChol
6.5gSat Fat
116mgPotassium
78mgCalcium
1.1mgIron
0.3mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Atole de Chocolate
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C and fill 2 holes of a 6-hole muffin tin with paper liners, half-filling the remaining holes with water.
2
Sift the flour, baking powder and salt together into a small bowl.
3
Beat the egg yolks with half the sugar until pale and thick, then stir in the whole milk and vanilla extract.
4
In a separate clean bowl, whisk the egg whites to soft peaks, then gradually add the remaining sugar and whisk to a glossy meringue.
5
Fold the sifted flour mixture into the yolk batter, then gently fold in the whipped egg whites in two additions until just combined.
6
Divide the batter between the 2 lined holes and bake for 16-18 minutes until a skewer comes out clean and the tops spring back.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
8
Whisk together the evaporated milk, condensed milk and whole milk to make the tres leches soak.
9
Pierce the cooled cupcakes all over with a skewer and slowly spoon the milk soak over each, letting it absorb fully; chill for 30 minutes.
10
Whip the heavy cream with the sugar to soft peaks and pipe or spoon over the chilled cupcakes.
11
Dust with ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 2g2g Baking Powder
- 0.5g0.5g Salt
- 27g27g Egg, separated, whites and yolks beaten separately
- 20g20g Sugar White
- 10g10g Whole Milk
- 2g2g Vanilla Extract
- 28g28g Evaporated Milk, partial_absorption, 1, dairy_liquids
- 18g18g Condensed Milk, partial_absorption, 1, dairy_liquids
- 14g14g Whole Milk, partial_absorption, 1, dairy_liquids
- 35g35g Heavy Cream, whipped to soft peaks, 1
- 6g6g Sugar White, 1
- 0.5g0.5g Cinnamon Ground, for dusting, 1
