Got Leche?

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I am so happy to be back to a regular baking and blog schedule..or at least I hope so!   It’s amazing how busy you become when you are retired, but usually the time is filled with tasks that are enjoyable. Usually.  The real world rears its ugly head from time to time, but I try to take it in stride.  I hope to be able to do a lot more baking and blogging in the near future!

This time the cupcake is Tres Leches.  Tres Leches literally means three milks.  This cupcake is a takeoff on the more traditional Tres Leches cake – an amazing gooey buttery sponge cake that is soaked in a mixture of heavy cream, evaporated milk and sweetened condensed milk.  The result is a heavenly moist cake that is almost pudding-like.  The history of Tres Leches is ambiguous: some place its origins in Nicaragua, while others claim it comes from Mexico or Guatemala.

So…here we go.  First it is important to prepare the cupcake pans correctly.  Because the cupcakes are soaked with the milk mixture, it is necessary to line the muffin tins with a paper liner inside of a foil liner.  Paper liners by themselves just will not hold up to all of the liquid.

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Gather the ingredients.  There are surprisingly few!photo 1 (4)

The cake itself is quite simple.  Egg whites are whisked together with baking soda and salt to form soft peaks.  Then, egg yolks are added along with sugar.

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Butter is folded in and then flour is added in four batches, gently folding until just combined.  It’s important to handle this batter carefully; most of the volume comes from the whipped egg whites.  After baking, use a toothpick to poke holes in the tops of the cupcakes.


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Now, the fun part – soaking the cupcakes in the milk mixture.  Evaporated milk, sweetened condensed milk and heavy cream are whisked together.  This mixture is brushed over the cupcakes, repeating until all the liquid has been used.

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At this point, the recipe suggests refrigerating the cupcakes and letting the liquid absorb for at least 30 minutes and up to 1 day.  I wanted to give the cupcakes lots of time to absorb all of the liquid, so I refrigerated them until the next day.

The next day I topped the cupcakes with sweetened whipped cream and here is the result (I sprinkled cinnamon on a few of the cupcakes):

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How did they taste?  They were scrumptious, fabulous, finger-licking!  The flavor is hard to describe; not a traditional cupcake, it is close to a bread pudding but more moist.  It is truly a slice of heaven that tastes even better the second day.

Another triumph Martha!  Try this one – it’s easy as uno, dos, tres!

Stay tuned,

Sweet Joan


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