Last weekend I made banoffee pie for my friend Tong and another 1 for Pieter. Pieter then asked me what is the name of the cupcakes I baked on our wedding day and he told me that he really wants to try them again...so here I am with my Tres leches cupcakes. I used the same tres leches recipe I made years ago, the condensed milk on top was additional idea while eating the banoffee pie.
1/2 cup flour
1/2 cup sugar
1/4 cup oil
1/8 tsp salt
1/3 cup evaporated milk
1/4 cup cream
1/3 cup condensed milk
3 eggs, seperated
whipped cream
- Preheat the oven to 160C.
- Line muffin pans with paper cups
- In a large bowl, beat egg yolks on high speed until thick. Gradually beat in sugar, salt and oil. Sift flour and gradually add to yolk mixture and mix well.
- In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form.
- Fold the whites into the yolk and flour mixture, careful not to deflate the batter.
- Pour the batter into the paper-lined muffin pans. Bake the cupcakes in a preheated oven for 18-20 minutes or until golden brown and when a cake tester inserted in the middle comes out clean.
- Combine the condensed milk, evaporated milk and cream.
- Once the cupcakes are done baking, using a cake tester or a skewer poke holes in them all the way to the bottom. Slowly pour milk over the cupcakes allowing milk to absorb into the cupcakes. Repeat twice or until the cupcakes looked swollen.
- Cover and refrigerate for 2 hours.
- Pipe whipped cream and make a ring on top of the cupcakes. Fill each rings with condensed milk.
condensed milk topping (optional)
25g butter
1/8 cup light brown sugar
1/2 can condensed milk
- Melt butter and light brown sugar in a medium saucepan over low heat. Add condensed milk and cook, stirring constantly with a wooden spoon, for 6-8 minutes or until caramel thickens but still pourable (do not boil). Let cool completely.
