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Shabbos Specials: Tres Leches Cupcakes

Yum
Good Shabbos everbody! Because last weekend was my birthday (and what a birthday it was!), I’m pooped! I was totally looking forward to this really nice relaxing weekend where I did a bunch of nothing, but guess what… it’s Cinco de Mayo tomorrow. I don’t know what kind of event this is across the United States, but here in California, it’s a big deal. Many mariachi bands. Now, I don’t know if I’m actually going out for the foreign holiday, but it sounds fun, doesn’t it?
Today I bring you some Tres Leches cupcakes in honor of our neighbors to the South. Truth be told, Tres Leches if my absolute favorite kind of cake. The only problem is because of the messy nature of the dish, the presentation is often lacking. These little cupcakes keep everything super cute, but don’t be fooled – you should still eat these with a fork. This recipe is adapted from Mind Over Batter and I think it is the perfect little addition to your margaritas and Coronas this weekend, no?

TRES LECHES (THE MILK MIXTURE)

Ingredients:

  • 6 oz (1/2 can) evaporated milk
  • 11 oz (3/4 can) condensed milk
  • 3/4 cup (6oz) heavy cream
  • 1 1/2 tablespoons dark rum

In an airtight sealed container, combine the evaporated and condensed milk, heavy cream and dark rum and mix together to combine. Cover and refrigerate until ready to use.

TRES LECHES SPONGE CAKE RECIPE

Ingredients:

  • 7 eggs, separated
  • 1 1/3 cup granulated sugar, separated
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3 tablespoons corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Large pinch of salt

Preheat the oven to 350 degrees Fahrenheit. Double line 2 large muffin tins and set aside.

Combine flour, baking powder, corn starch, cinnamon and salt in a large bowl. Sift once and set aside.
In the big bowl beat on medium/high speed the egg yolks and 1 cup of the sugar until very pale and fluffy, about 2-3 minutes. Stir in the vanilla extract. Turn the mixer speed to low. Add the flour mixture to the yolk mixture and mix until just combined.

Remove the batter from the mixer, transfer it to a medium bowl and set aside while you beat the egg whites. Beat egg whites until foamy, then add the remaining 1/3 cup of sugar and beat egg whites until stiff peaks form.

Fold the whites into the yolk and flour mixture, being very careful not to deflate the batter. Fill cupcake liners with batter about ¾ of the way.

Bake the cupcakes at 350 Fahrenheit for 20-25 minutes until golden brown, or until a toothpick comes out clean when inserted into the middle of the cupcake. Remove from the oven and allow to cool for a few minutes.

With a small knife, cut a small circular hole in each cupcake. Remove the milk mixture from the refrigerator and proceed to spoon them into your cupcakes.

Add about 1 tablespoon at a time of the milk mixture into each cupcake.

Allow the cupcake to absorb the milk before you add more. It may not seem possible with the first pour of the milks, but I used the entire Tres Leches mixture. These babies can soak up a lot!

Cover and refrigerate cupcakes anywhere from 4 hours to overnight. 

Remove the cupcakes from refrigerator and frost with coconut whipped cream, recipe follows.
COCONUT WHIPPED CREAM RECIPE

Ingredients:

  • 1/2 cup chilled coconut milk, using mostly portion that has solidified on top
  • 1 1/2 cup heavy cream
  • 9-10 tablespoons confectioners’ sugar, or to taste
  • Tiny dash of vanilla extract
  • Toasted coconut flakes (optional)
  • Maraschino cherry on top (optional, but cute)
  • Directions:

In a large bowl beat all the coconut milk and roughly half of the heavy cream. Begin to whip on high speed until the milk and heavy cream begins to thicken. Add the remaining heavy cream and whip until medium peaks form. Add the vanilla extract. Reduce the speed to medium and add the confectioners’ sugar one at a time until stiff peaks form. Chill in the refrigerator until ready to use.

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