This month’s MSC was chosen by Lisa of Smiley’s Sweets and Creations: tres leches cupcakes! I’ve wanted to try my hand at making tres leches cake for a while so this was just the motivation I needed to finally do it and cross it off my list. Tres leches cake generally starts with a simple sponge cake – in this recipe, a little bit of butter was included as well. When the cake (or cupcakes here) comes out of the oven, a skewer is used to poke holes all over the top. Then three milks, sweetened condensed milk, evaporated milk and heavy cream, are combined and brushed (or drizzled) over the top of the cupcakes and the mixture seeps in through the holes you’ve poked. This recipe called for topping the cupcakes with homemade whipped cream and a dash of cinnamon too, though I think maraschino cherries are also a traditional topping.
I made 1/3 of the recipe, which yielded 6 cupcakes. I was careful not to fill the tins too much – you want the top of the cupcakes below the top of the liner so when you drizzle the milk mixture over them it doesn’t pour over the sides of the liner, making a sticky mess. I let the cupcakes sit for a few hours to make sure they absorbed the milks completely, then I whipped some heavy cream and topped each cupcake with a dollop. My biggest concern about the cupcakes was that they would be soggy – it’s quite a bit of liquid that gets incorporated into each one! I tried a cupcake as I suffered through the disappointment of watching the Bruins lose to the Flyers last night and while I wouldn’t go so far as to call it soggy, it was very wet. The texture didn’t appeal to me at all – it reminded me a lot of bread pudding, which I don’t generally like either. Though I haven’t previously tried tres leches cake, I suspect the texture would be the same regardless of what recipe was used so no offense to Martha’s recipe.
Many thanks to Lisa for hosting this month’s selection! We don’t post recipes for this group but you can find it on pages 48-49 of Martha Stewart’s Cupcakes book. I know several of the other members of the group really enjoyed this recipe so don’t let my negativity dissuade you too much!