Cupcakes "Three Milks"
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Quantity: 18 standard cupcakes
Complexity: easily
Quantity: 18 standard cupcakes
Three Milks Cake or Tres leches A popular dessert in the US and South America, this buttery sponge cake is soaked in evaporated milk, sweetened condensed milk, and cream. This recipe will help you make a single-serve version of this delicious treat: cupcakes soaked in three types of milk and topped with whipped cream and mascarpone.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 2.5 tbsp. confectionery flour (replace 5 tablespoons of regular flour with starch)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 110 g of butter at room temperature
- 1.5 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 and 1/4 cups milk
- Three Milks Mix, recipe below
- Mascarpone Whipped Cream, recipe below
Three Milks Mix
- 340 gr. sweetened condensed milk
- Half a can (400 g) condensed milk with sugar
- 3/4 cup heavy cream
Whipped cream with mascarpone
- 4 cups heavy cream
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 110 gr. mascarpone cheese
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Recipes with similar ingredients: confectionery flour, butter, sugar, eggs, vanilla extract, milk, condensed milk, concentrated milk, cream, powdered sugar, mascarpone cheese
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Place paper capsules in cupcake tins.
- Sift together flour, baking powder, soda and salt.
- Beat the butter and granulated sugar with a mixer until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Then add the vanilla extract and mix until fluffy. Fold in the flour mixture and milk, alternating. Do not overbeat. Spoon the batter into the prepared cupcake pans. Bake for about 20 minutes.
- Once the cupcakes have cooled for about 30 minutes, you can pipe about 60 grams of the "Three Milks" mixture into them using a pastry bag. If you don't have a pastry bag, carefully poke holes in the top of the cupcake with a fork and then spoon the "Three Milks" mixture onto the top, being careful not to let the cupcake fall apart. Refrigerate for at least an hour.
- Spread a small amount of whipped cream and mascarpone frosting on each cupcake.
Three Milks Mix
Combine the three milks in a blender until combined, then refrigerate for at least 1 hour.Whipped cream and mascarpone cream:
Chill a metal bowl. Place the heavy cream, vanilla extract, and powdered sugar in it. Begin whipping the heavy cream until you see the liquid thicken, then continue whipping until stiff peaks form. Add the mascarpone cheese and mix until combined.
Author of the recipe - Carmen Rodriguez is a pastry chef and owner of Brooklyn Cupcake Bakery in Brooklyn, New York, USA.
Categories:
recipe / Desserts / Cupcakes, biscuits / Cakes / / American cuisine
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