Tres Leches Cupcakes

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

https://www.melskitchencafe.com/divine-tres-leches-cupcakes/

Rice Krispy Treats

Ingredients:
1/2 cup Butter
16 oz (10 cups) Mini Marshmallows
6-7 cups Rice Krispies
1/8 cup Sweetened Condensed Milk

Instructions:
Melt butter then add marshmallows and melt.  Add condensed milk then rice krispies cup by cup.  Mix together and place into dish to set.  Note: Don't pack into dish you want them to be fluffy.

Skor Cake

Ingredients:

1 box of Devils Food Cake (and ingredients to make the cake)

1 tub of Cool Whip

1 Can of sweetened condensed milk

14 oz of caramel sundae syrup

2-3 Skor or Heath bars

Directions:

Bake the Devils Food Cake as directed on the box in a 9 x 13 pan.  While the cake is baking combine the milk and caramel.  Right after you take the cake out of the oven use a wooden spoon to poke holes in the cake.  Only push the spoon down about a half an inch, don't push it all the way down in the cake. Then poor the milk/caramel mixture all over the cake allowing it to soak in.  Once the cake is completely cooled spread cool whip over the top.  (I usually don't use the whole tub, but you can if you like a lot of cool whip on your cake).  Crush the Skor or Heath bar into small pieces and sprinkle on top of the cake.  You can also drizzle caramel and or chocolate syrup on the top if desired.  Store in the refrigerator.