Tres Leches Cupcakes

Name: Tres Leches Cupcakes
Yield: makes about 20
Ingredients: 6 large eggs, separated, room temperature; 1/4 teaspoon baking soda; 1/4 teaspoon coarse salt; 1 cup sugar; 1/2 cup (1 stick) unsalted butter, melted and cooled; 1 cup all-purpose flour, sifted; 1 can (12 ounces) evaporated milk; 1 can (14 ounces) sweetened condensed milk (1 1/4 cups); 3/4 cup heavy cream; Whipped Cream (page 316); Ground cinnamon, for dusting

January 24, 2012

Just like the Latin American cake on which they are based, these cupcakes are doused with a mixture of three milks (“tres leches”). Don’t worry: The cupcakes will absorb the liquid without becoming soggy, but you will need to use paper-lined foil liners (plain ones will not hold up after soaking). Airy whipped cream dusted with ground cinnamon is a finishing touch.

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