Tres Leches Cupcakes!

Ok I know I haven't posted in FOREVER!!! But I finally moved to Dallas! I'm all moved in and loving Dallas, living close to Cameron, and my roommates!

For a going away treat I made Tres Leches Cupcakes. They are really easy to make and delicious.

I have discovered my new favorite recipe website. Yes, I know I frequently change, but this one will be in my top three for a very long time. It's tastykitchen.com, I'm sure I will be entertained by this site for longer than is normal. (Deboard always makes fun of me for my obsession with recipes.)

The website was created by Ree Drummond, aka the Pioneer Woman. I'm slowly starting to come back to cooking unhealthy food, and this website might be my breaking point back into lots of sugar, salt, frying, carbs, and calories. I'll attempt to change the recipes to be healthier... because my lack of exercise sure isn't helping me get into shape!

TRES LECHES CUPCAKES

Ingredients:
CUPCAKES:

• 1 cup Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs (separated)
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk

 TRES LECHES MIXTURE:

• 14-½ ounces, fluid Evaporated Milk (1 Can)
• 15 ounces, fluid Sweetened Condensed Milk (1 Can)
• ¼ cups Heavy Cream

WHIPPED CREAM ICING:

• 1 pint Heavy Cream
• 3 Tablespoons Sugar
• 1 dash Vanilla
• 4 Tablespoons Liquid From Maraschino Cherries
• 30 whole Maraschino Cherries

Directions:

Pre-heat oven to 350 degrees

Combine flour, baking powder, and salt.

Beat egg yolks and ¾ cup sugar until the mixture turns light yellow. Add milk and vanilla.

Combine egg yolk mixture with dry flour mixture, stirring gently just until combined.

Beat egg whites until soft peaks form, then add final ¼ cup of sugar and continue beating until egg whites are stiff (I did this all by hand, but I would recommend using an electric mixer).

Fold beaten egg whites gently into the batter mixture just until combined.

Thoroughly spray cupcake pans (or they will stick like crazy and leave a mess for you to clean up!). Fill each cup about half way with batter.

Bake 8-10 minutes.
Let them sit for 5 minutes, then remove the cupcakes from the pan and cool them completely.

Then combine evaporated milk, sweetened condensed milk, and ¼ cup heavy cream in a bowl. Whisk to combine thoroughly.

Cut waxed paper or parchment paper into squares. Put the cupcakes back into the muffin pan upside down on top of the squares. This really does work better than muffin cups, and it looks better too.

Poke each cupcake with a fork 2 or 3 times.

Pour milk mixture over the upside down cupcakes, about 1 teaspoon at a time. Go through the whole batch and then start again, repeat several times. The milk will sit on top of the cupcakes at first, and then soak in. Repeat this until the cupcakes stop absorbing the liquid.

Let the cupcakes sit about 30 minutes and start making the icing. You can store this for later use if you have a lot left over.

Start whipping the heavy cream. When soft peaks form, add a splash of vanilla and the juice from maraschino cherries. Taste the whipping cream and add more vanilla or cherry juice to your liking.

Top each cupcake with whipped cream and a cherry. Store in the fridge. ENJOY!