Description
Mexican dessert Tres Leches Cupcakes offer a sweet journey through creamy milky layers. Delicate sponge cake soaked in condensed, evaporated, and whole milk creates a luscious treat you cannot resist.
Ingredients
Scale
- 3 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) all-purpose flour
- 1 ½ tsps baking powder
- ¼ tsp salt
- ⅓ cup (80 ml) whole milk
- ½ cup (120 ml) sweetened condensed milk
- ½ cup (120 ml) evaporated milk
- ¼ cup (60 ml) whole milk
- 1 cup (240 ml) heavy whipping cream (cold)
- 2 tbsps powdered sugar
- ½ tsp vanilla extract
- Ground cinnamon
- Fresh berries
- Chocolate shavings
Instructions
- Oven Preparation: Calibrate oven to 350F (175C) and line a standard muffin tin with cupcake liners.
- Dry Ingredient Integration: Whisk flour, baking powder, and salt in a medium bowl until uniformly combined, eliminating potential clumping.
- Egg Transformation: Employ an electric mixer to whip eggs and sugar at high velocity, creating a voluminous, pale cream-like emulsion.
- Liquid Incorporation: Reduce mixer speed, gently introducing vanilla extract and whole milk into the egg mixture, maintaining its delicate structure.
- Batter Composition: Delicately fold dry ingredients into wet components, minimizing stirring to preserve the batter’s ethereal texture.
- Baking Process: Distribute batter evenly among cupcake liners, filling each approximately two-thirds full, then transfer to preheated oven.
- Cooling and Preparation: Bake for 18-20 minutes, verifying doneness with a toothpick test, then transfer to a wire rack for complete cooling.
Notes
- Whip Eggs Carefully: Beat eggs and sugar at high speed until light and fluffy, creating an airy base that ensures a soft, delicate cupcake texture.
- Minimal Mixing Strategy: Fold dry ingredients gently into wet mixture to prevent overmixing, which can result in dense, tough cupcakes with less volume.
- Precise Filling Technique: Fill cupcake liners only two-thirds full to allow proper rising and prevent overflow during baking, ensuring uniform and attractive cupcakes.
- Temperature Monitoring: Use a toothpick test to check doneness, inserting it into the center of a cupcake – if it comes out clean, the cupcakes are perfectly baked and ready to cool.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 13
- Calories: 265
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 75 mg