A few weeks ago, two of Sean’s very good friends got
married! We had been invited to their
engagement party, but it turned out to be their wedding reception! It was a fun surprise and I don’t think I’ve
ever actually seen two people who are more in love and made for one
another. We hope they have a happy life
together and that their love will continue to grow forever and always.
The engagement party-turned-wedding reception was catered by
the bride’s mom and it was absolutely fabulous.
She is originally from Honduras, so we had pulled pork, black rice and
beans, enchiladas and an oyster bar!
Sean and I were so impressed by the delicious food that we attempted to
recreate the pulled pork at home. We
made two batches and the entire house was filled with the fragrant aroma of
slow cooked pork, orange and garlic.
Although we still have some perfecting to do, our meal was
scrumptious.
It got me thinking.
What would be an appropriate finish to our Latin feast? My brain swirled around fried plantains and
ice cream, and flan, and finally rested on Tres Leches Cupcakes. I’ve made Tres Leches Cake several times
before and I’ve always found it to be incredibly satisfying.
These Tres Leches Cupcakes are just as enchanting. Small chilled cakes, dowsed in a sweet cinnamon cream and served with whipped cream frosting – what’s not to like after a spicy and dynamic main course?
1 white or yellow cake mix and the ingredients it requires*
¼ C. sweetened condensed milk
¾ C. whole milk
½ t. cinnamon
1 pint of whipping cream + 2 T. of sugar
Raspberries
White chocolate, for garnish
*I haven’t mastered baking yet, so I take advantage of
store-bought help – why not?
Bake the cupcakes according to the mix’s instructions. Allow them to cool completely.
While the cupcakes are baking, mix together the two kinds of
milk in a small bowl. Set in the
refrigerator to chill.
In a large bowl, beat the whipping cream until soft peaks
form. Add the sugar and whip until very
stiff peaks form – you’ll want them to be stiff so that they can stand up on
the cupcakes. Set the whipped cream in
the fridge to keep it cool.
When the cupcakes have cooled, take a spoon and scoop out a
small portion of the cake’s top. Gently
spoon some of the milk mixture into the cupcake and allow it to soak in. Place the top back on the cupcake. **I have experimented with poking holes in
the cake, which is normally how I’ll make Tres Leches sheet cake. However, the milk mixture tends to drip right
down the sides, instead of soaking in.
So, for the cupcakes which are more delicate and visible from all sides,
I use the scoop technique (a very technical term) **
Pipe the whipped cream on top of the cupcakes and sprinkle
with cinnamon, for that finished look. If
you desire, garnish your cupcakes with berries and white chocolate designs for
an elegant touch.
