Tres Leches Cupcakes

Tres leches, or Pastel de Tres leches ("Three milk cake"), is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and cream. I thought after soaking up all this milk the cake would become soggy or mushy. I was surprise! despite being soaked in a mixture of three types of milk the cupcakes retain it's perfect texture.

The origins of the tres leches are disputed, and are usually attributed to Mexico or Ecuador, the two places where it appeared earliest. Mexico does, however, appear to have had recipes very similar to that of the tres leches, which probably led to the now famous dessert being created there, which then possibly migrated to Nicaragua.

This recipe was superb!

tres leches - makes 10 cupcakes
1/2 cup flour
1/2 cup sugar
1/4 cup oil
1/8 tsp salt
1/3 cup 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.
• This is the fun part. 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 before serving.
• Frost cupcakes with whipped cream.