Friday, August 5, 2011

Baking Therapy, Part 2

8/16/12 update:
I decided to go back and re-photograph some of my favorite recipes. This is one of them :) What a difference a year makes.

Here is the recipe for Tres Leches Cupcakes :)

The thing about these cupcakes is, they're incredible. Moist, light, spongy, just the way I like 'em. Once they come out of the oven, you quickly poke holes in them and brush the "tres leches" (three milks) mixture and let it soak in. It can make for pretty sticky cupcakes, but trust me, they're worth it. The recipe makes WAY too much "tres leches" than is necessary- I usually only use 1/3 of it. I can try to cut the recipe in half, but then I have a bunch of leftover evaporated and condensed milk! If anyone has any ideas, please comment :)

Tres Leches Cupcakes
From Martha Stewart's Cupcakes
Yield: About 20 cupcakes OR 2 dozen mini + 1 dozen regular
Eggs {large}- 6, separated, room temp
Baking soda- 1/4 tsp
Coarse salt- 1/4 tsp
Sugar- 1 c
Butter {unsalted}- 1 stick, melted and cooled (stick in fridge for about 10 minutes)
All-purpose flour- 1 c, sifted
Evaporated milk- 1 can (12 oz)
Condensed milk- 1 can (14 oz)
Heavy cream- 3/4 c
Whipped cream (see below)
Ground cinnamon- for dusting


1. In an electric mixer (medium speed), whisk egg whites, baking soda, and salt, until soft peaks form.
2. Reduce speed to low, and add egg yolks and sugar. Whisk until completely combined.
3. Fold melted butter in with a flexible spatula. (Please make sure you have one of these. Cat's family does not own one, and I found it so disturbing I bought them one)
4. Add flour in four batches, folding until just combined after each batch is added.
5. Bake at 325 degrees F for about 25 minutes. Check on them after 20, because you DO NOT want to overcook these. I accidentally did that yesterday for one batch, and it was very, very sad.
6. While they are baking, whisk together evaporated milk, condensed milk, and heavy cream.
7. Remove from oven and immediately poke holes in tops of cupcakes with a toothpick (or a skewer). Brush the tres leches mixture over the cupcakes with a pastry brush, and allow them to absorb for at least 30 minutes.
8. Dollop or pipe whipped cream (recipe below) and sprinkle with cinnamon.
(Martha says to serve immediately, which is best, but if you have to wait an hour or two keep them refrigerated)

Whipped Cream
from Martha Stewart's Cupcakes
Heavy cream- 2 c
Powdered sugar- 1/4 c, sifted

1. Whisk heavy cream until soft peaks form.
2. Add powdered sugar, and whisk until combined.
(Can be refrigerated up to 3 hours in an airtight container)

Tres Leches Cupcakes
One with Cinnamon, the other without

I wanted you guys to be able to see the coolness of the pastry tip I used- it's a large French star opening, and I was just about to order a jumbo one from Bake It Pretty, when I discovered we had this one in the house already! Don't you just love it when that happens?

1 comment:

  1. i love the positive transformation! keep the yummy coming!


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