Three Milks Cupcakes

why make this recipe

Three Milks Cupcakes are a delightful twist on a classic treat. These cupcakes are moist, rich, and bursting with flavor, thanks to the mixture of three different types of milk. They are perfect for celebrations or whenever you crave something sweet. The combination of textures and tastes makes them stand out from regular cupcakes, creating a unique dessert experience.

how to make Three Milks Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Cinnamon for garnish

Directions:

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, beat the softened butter and sugar until fluffy.
4. Add the eggs one at a time, mixing well after each addition. Then, beat in the vanilla extract.
5. Mix in the flour mixture gradually, alternating with the whole milk, until the batter is smooth.
6. Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
7. Let the cupcakes cool completely.
8. In a separate bowl, combine the sweetened condensed milk, evaporated milk, and whole milk.
9. Poke holes in the cooled cupcakes and pour the milk mixture over them, allowing them to soak in.
10. Whip the heavy cream with powdered sugar until soft peaks form, then frost the cupcakes.
11. Sprinkle with cinnamon before serving. Serve chilled or at room temperature. Keep them covered in the fridge. They last 3–4 days chilled. If you need to store longer, freeze unfrosted cupcakes for up to 2 months and thaw in the fridge.

how to serve Three Milks Cupcakes

These cupcakes are best served chilled or at room temperature. They can be enjoyed on their own or paired with a cup of coffee or tea. For an extra touch, you can dust them with a little more cinnamon before serving.

how to store Three Milks Cupcakes

To store these cupcakes, keep them covered in the refrigerator. They will stay fresh for about 3–4 days. If you want to keep them longer, you can freeze them without frosting. Just wrap them well in plastic wrap and store them in an airtight container for up to 2 months. Thaw them in the fridge before serving.

tips to make Three Milks Cupcakes

• Make sure all your ingredients are at room temperature for better mixing.
• Use a toothpick to poke holes in the cupcakes gently; this helps absorb the milk mixture.
• Experiment with different toppings like chocolate shavings or fresh fruit for variety.

variation

For a chocolate version, you can replace half of the flour with cocoa powder. You can also add chocolate chips to the batter for extra texture and flavor.

FAQs

Q: Can I use other types of milk?
A: Yes, you can try using different types of milk like almond or coconut milk for a dairy-free option.

Q: How do I know when the cupcakes are ready?
A: Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done.

Q: Can I make these cupcakes ahead of time?
A: Absolutely! You can bake the cupcakes and store them covered in the fridge for a couple of days before adding the milk mixture and frosting.

Three Milks Cupcakes

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• Author: kaoucheegmail-com
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Moist and rich cupcakes soaked in a mixture of three types of milk, offering a unique dessert experience perfect for any celebration.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Cinnamon for garnish

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Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
2. Whisk together the flour, baking powder, and salt in a bowl.
3. In another bowl, beat the softened butter and sugar until fluffy.
4. Add the eggs one at a time, mixing well after each addition, and then beat in the vanilla extract.
5. Gradually mix in the flour mixture, alternating with the whole milk, until the batter is smooth.
6. Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let the cupcakes cool completely.
8. In a separate bowl, combine the sweetened condensed milk, evaporated milk, and whole milk.
9. Poke holes in the cooled cupcakes and pour the milk mixture over them, allowing them to soak in.
10. Whip the heavy cream with powdered sugar until soft peaks form and frost the cupcakes.
11. Sprinkle with cinnamon before serving. Serve chilled or at room temperature.

Notes

Ensure all ingredients are at room temperature for better mixing. Consider different toppings like chocolate shavings or fresh fruit for variety.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 23g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg

Keywords: cupcakes, three milks, dessert, sweet treat, Mexican dessert