Tres Leches Cupcakes

About this recipe

Vanilla cupcakes with the essence of tres leches cake: light sponges soaked in a mixture of evaporated milk, condensed milk and heavy cream, topped with whipped cream and cinnamon. The individual portion version of the most popular dessert in Mexican baking.

1. 1

   Preheat the oven to 175°C. Place 12 paper cases in a cupcake can. Beat 3 eggs with 150 g superfine sugar until tripled in volume (5 minutes with an electric mixer). Add 60 ml milk and 1 tsp vanilla extract.

2. 2

   Sift 150 g all-purpose flour with 1½ tsp baking powder and ¼ tsp salt. Fold into the egg mixture with gentle folding movements without beating. Add 60 ml vegetable oil in a thin stream, folding in gently.

   💡 Folding movements are key to preserving the incorporated air

3. 3

   Divide the batter among the cases, filling them ¾ full. Bake for 18–22 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the can for 10 minutes.

4. 4

   Prepare the three-milk mixture: combine 200 ml evaporated milk, 200 ml condensed milk and 150 ml heavy cream. Mix well.

5. 5

   Using a skewer or cocktail stick, poke each cupcake all over the surface. Pour 2–3 tablespoons of the three-milk mixture over each cupcake. Leave to soak for 30 minutes. Refrigerate for at least 1 hour.

   💡 Longer soaking time = more moist and flavourful

6. 6

   Whip 300 ml heavy cream with 2 tbsp powdered sugar until it forms firm peaks. Decorate each cupcake with whipped cream, a pinch of ground cinnamon and optionally a strawberry or cherry.