Tuesday, April 19, 2011
I made some amazing cupcakes this past weekend! I was invited to a friends get together where he made tamales. To go with the theme of Spanish food I decided to bake Tres Leche cupcake with whipped cream topping. The minute I put them on the table of my friends house they disappeared in 10 minutes. All I have to say is YUM!!!
First I whipped 6 egg whites until it looked like meringue. This is what makes the cake nice a fluffy. I then added baking soda, kosher salt, and sugar. After it was all combined I add the yolk. I had to fold it into the egg whites because if I blended it together the cupcakes wouldn't be as spongy. Then I folded in a cup of flour. I then added the mix into the tin foil liners half way up because the mix tends to grow a lot.
I cooked it for 25 minutes and l took them out of the oven. I then poked it many times with fork so that I could put the tres leche mix on the cupcakes. The mix consisted of heavy cream, evaporated milk, and sweetened condensed milk. What came next took a very very very long time!! I had to baste the mix with a basting brush on top of each cup cake. I couldn't just pour the mix on top because then the cupcakes would become extremely soggy. So it took a long time to baste the cupcakes. I actually didn't end up using all of the mix.
Once the basting is done then you must wait at least 30 minutes before eating. Some people like to wait 1 day to let it fully absorb the mix.
Hector helped me out with the next part since we were running late. He made the whipped cream topping. He mixed the heavy cream until it was really fluffy and then added some powder sugar to add some sweetness. He then helped me put the whip cream on each cupcake. I decorated it with pinch of Cinnamon.