Cupcakes:
1 1/2 cups (7.5 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter
1 cup (7.5 ounces) granulated sugar
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
Foil muffin tin liners
Milk Mixture:
14-ounce can sweetened condensed milk
12-ounce can evaporated milk
1 cup heavy whipping cream
Topping:
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
Dash of vanilla extract
Fresh berries, for topping
Instructions
1.
Preheat the oven to 350 degrees F.
Line a standard muffin tin with foil liners (don't use standard paper liners;
the milk mixture will soak through). This recipe makes about 16 cupcakes so you
can line another 4 muffin cups in a second pan as well or bake a second batch.
2.
In a medium bowl, whisk together the
flour, baking powder, soda and salt. Set aside.
3.
In a microwave-safe bowl (you can also
do this in a pan on the stovetop), melt the butter. Whisk in the sugar and
continue whisking until the mixture is no longer warm to the touch. Whisk in
the egg, buttermilk and vanilla until well-combined.
4.
Add the dry ingredients to the wet
mixture and whisk until the batter is mostly lump-free without overmixing
(maybe 20-30 strokes of the whisk total).
5.
Portion the cupcake batter evenly in
the tins. Don't overfill! For this recipe, in particular, it is best to have
the baked muffins sit slightly below the rim of the muffin cup to help when
adding the tres leches mixture. Use a #20 cookie scoop to portion the cupcake
batter - about 3 tablespoons batter, or slightly less, per muffin cup.
6.
Bake the cupcakes for 14-16 minutes
until the tops spring back lightly to the touch.
7.
Remove the cupcakes to a wire rack to
cool completely. When cool, use a thin skewer to poke holes all over (and I
mean, all over) the cupcake. Go crazy, but don't poke all the way through the
cupcake liner.
8.
For the milk mixture, in a large
liquid measuring cup or in a blender, whisk together or blend the sweetened
condensed milk, evaporated milk and heavy cream. The milk mixture needs to be
drizzled or spooned over the top of each cupcake one at a time. I find it works
best to pour the milk mixture in batches into a squeeze bottle and slowly
squeeze the milk mixture onto the top of the cupcake while simultaneously
pressing the milk mixture into the top of the cupcake with an small offset
spatula. This tedious step can probably be sped up by using a thicker skewer to
poke the holes. I use a fairly thin skewer which means the milk mixture doesn't
soak in quite as quickly. You'll want to use about 2-3 tablespoons of milk
mixture per cupcake (depending how soft and soaky you want them).
9.
Refrigerate the cupcakes for at least
an hour, or cover lightly with plastic wrap and refrigerate up to 12 hours.
10. When
ready to serve (up to two hours ahead of time but not before that), prepare the
topping by whipping the heavy cream, powdered sugar and vanilla extract
together until stiff peaks form. Dollop
11. the
sweetened whipped cream on top of each cupcake and finish it off with a fresh
berry. Serve immediately or refrigerate for 1-2 hours until serving.
Yield: about 16 cupcakes
Prep Time: 1 hour
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 2 hours 15 minutes
From Mel’s Kitchen Café
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