iStock/Svitlana Ozirna
When you take Strawberry Daiquiris and Tres Leches Cupcakes and add in an anniversary or Cinco de Mayo celebrations, consider this clever recipe, which combines the flavors of strawberries and creamy cakey sweetness. Serve at any celebratory gathering—or just because!
Tres Leches Cupcakes
- 1 cup all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 5 eggs, separated
- 1 cup ultrafine sugar
- ⅓ cup whole milk
- 1 ½ tsp. vanilla paste
- 14 oz. sweetened condensed milk
- 12 oz. evaporated milk
- ¼ cup heavy whipping cream
Topping
- 2 ½ cups strawberries, halved
- ¼ cup sugar
- ½ lemon, juiced
- ½ lime, juiced
Whipped Cream
- 1 ½ cups heavy whipping cream
- ¼ cup ultrafine sugar
- ½ tsp. unflavored gelatin
- 1 Tbsp. rum
For the cupcakes: Preheat the oven to 350 F., and line a muffin pan with cupcake wrappers. Combine the flour, baking powder and salt into a large bowl. In a medium bowl, whip the egg yolks and 3/4 cup sugar on high speed until they turn a very pale yellow color. Beat in the milk and vanilla paste. Pour the egg yolks into the flour; fold to combine. In a medium bowl, whip the egg whites and 1/4 cup sugar until stiff peaks form. Fold the egg whites into the flour mixture. Pour the batter into the muffin pan (about 18 cupcakes), bake for 10–15 minutes or until a wooden toothpick comes out clean. Allow to cool in the pan for 10 minutes; remove each cupcake to a cooling rack. In a medium bowl, combine the condensed milk, evaporated milk and heavy cream. Once the cupcakes have cooled to room temperature, place all the cakes on a sheet pan; poke several holes in the top with a toothpick. As you insert the toothpick, wiggle it around to make the hole slightly larger. This will ensure the milk can absorb into the cup cakes. Drizzle about 3 Tbsp. of the milk mixture on top of each. Allow the milk to absorb for about 15 minutes.
For the topping: In a small saucepan over medium heat, add 1 1/2 cups of strawberries and 1/4 cup sugar. Let the strawberries stew and break down. Stir occasionally. Once the strawberries have turned into a jam-like consistency, mash them slightly. Add the juice of the lemon and lime. Stir to combine, and remove from heat to let cool completely. Spoon about 1 Tbsp. of the strawberries into the center of the cupcakes.
For the whipped cream: Combine the cream, sugar and rum into a medium bowl. Sprinkle the gelatin across the top of the cream in one even layer. The gelatin will clump up if sprinkled in one area. Beat until stiff peaks form. Add to a piping bag and pipe around the strawberries.
Spencer Olson of Tonka Bay continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
