Description
Delightful cupcakes soaked in a rich blend of three types of milk, embodying the sweet essence of Latin American dessert culture.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Cinnamon, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Cream the softened butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined.
- Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool the cupcakes completely. In the meantime, mix the evaporated milk and sweetened condensed milk together in a bowl.
- Poke holes in the cooled cupcakes with a fork or skewer. Pour the milk mixture over the cupcakes, allowing it to soak in.
- Whip the heavy cream and powdered sugar together until stiff peaks form. Frost the cupcakes with the whipped cream.
- Garnish with cinnamon if desired and serve.
Notes
For a healthier option, consider using sugar substitutes such as stevia or monk fruit. Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg