Thursday, September 30, 2010

Très chic tres leches cupcakes

If worrying about a deadline counted for something, I'd have aced all my papers in college and I'd receive piles of fan mail for the stories I write for work. Unfortunately, though in this modern day I don't see why, getting things done is still the only way a deadline will happily slide by and let you get on with what it is you want to be doing. Also unfortunately, doing the stuff I wanna do when I'm supposed to be productive remains one of my rebellious pleasures.

When else is rearranging all the books on your shelf or trimming your bangs as much devious fun?

Today, I'm lounging at home and satisfying my need to do something pointless when I shouldn't by showing you pictures of cupcakes I made. Miguel took these pictures with the Hipstamatic app on his phone so that we can better long for the good ol' days of when these cupcakes were in front of us. They're tres leches cupcakes, which I know translates to "three milks" in Spanish but in a half-French sort of way I believe should mean "VERY SUGARY."

I made them using a
Pioneer Woman recipe that I baked in a muffin tin instead of a 9x13-inch pan as she calls for. The main thing to know if you're making this dessert as cupcakes is to use foil liners. This helps you avoid a sticky mess but also turns out being a nice little container that you can eat the sweetened spongecake from with a spoon.

Tres leches cupcakes
Adapted from
Pioneer Woman

For the cake:
1 cup all-purpose flour
1-½ tsp. baking powder
¼ tsp. salt
5 whole eggs
1 cup sugar, divided
1 tsp. vanilla
⅓ cups milk
1 can evaporated milk
1 can sweetened condensed milk
¼ cups heavy cream

For the topping:
1 pint heavy cream, for whipping
3 Tbsp. sugar

Preheat oven to 350 degrees. Spray muffin tin lined with foil liners.
Combine flour, baking powder and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared cups.
Bake for 20 to 25 minutes or until a toothpick comes out clean. Let it cool.
Combine condensed milk, evaporated milk and heavy cream. When the cupcakes are cool, pierce each one several times with a fork. Spoon the milk mixture onto each little cake.
Allow the cupcakes to absorb the milk mixture in the refrigerator for 30 minutes or until whenever you're ready to serve them.
Whip 1 pint heavy cream with 3 Tbsp. of sugar until thick and spreadable and dollop onto each cupcake.
Slice one strawberry for each cupcake without cutting them all the way through the stem end. Fan the slices out so that they look magnificently fancy but you know all it took was a few seconds with a knife. Plop a strawberry stem-end down onto the whipped cream.


  1. I wish I had tried these before I decided to accept my lactose intolerance. and trimming your bangs is totally productive.

  2. Hey, do you remember when you were twelve and weren't into Jane Austin yet and read a lot of Jack London and there was that line in "Call of the Wild" about the dog staring into the fire and thinking about things he had eaten or would like to eat? You remind me of that dog. In a good way.

  3. Melissa — Thanks for sharing my priorities, friend.

    Amy — My next blog will be called