Tres Leche Cupcakes

Directions

• Preheat the oven to 325.
• Line muffin pans with waxed paper cups (available in baking supply stores).
• Sift the flour.
• With an electric mixer, over medium speed, beat the egg whites, baking soda and salt until soft peaks form (see stages in beating egg whites).
• Lower the speed of the mixer and add the egg yolks and sugar. Continue mixing until smooth, about 30 seconds.
• Add the butter, folding it in (I used a spatula). Then, mix in the flour in three or four batches, mixing by hand (carefully, so as not to break the precious air bubbles that will add volume to the cupcakes) until the mixture is well blended.
• Pour the batter into the paper-lined muffin pans, filling them only a little halfway through. The cupcakes will rise tremendously during baking, trust me, and you don’t want the baked cupcakes to reach the brim of the paper cups for reasons that I will explain later.
• Bake the cupcakes in a preheated 325 oven for 15- 20 minutes.
• Meanwhile, stir together the three milks.
• So now you have your baked cupcakes. Makes about 20 if fill halfway.
• While the cupcakes are warm, poke holes in them all the way to the bottom. Several holes per cupcake, about a dozen to a dozen and a half. I used a wooden toothpick at first, it didn’t work (the holes were too small) so I got a bamboo skewer (barbecue stick) and used that instead.
• Get your three milk mixture and brush it little by little on the tops of the cupcakes. Wait for the cupcakes to absorb the milk before brushing again.
• So continue pouring the milk, little by little, until the cupcakes looked swollen and wouldn’t take any more liquid. Stop and let the cupcakes cool top with whip cream and cinnamon when serving…..keep in fridge till ready to eat. Enjoy 🙂