Lucky Charm Tres Leches
| PREP TIME: 15 MIN | BAKE TIME: 17 MIN | TOTAL TIME: 32 |
This is a special way to have tres leches and its just delicious!
Ingredients
Sponge Cupcakes
- 1 Cup All Purpose Flour
- 3/4 Cup Cake Flour
- 1 1/2 Cups Sugar(Blended)
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 3 Eggs
- 1 Egg White
- 1/2 Cup Unsalted Butter
- 1 Cup Milk
- 1 Tbsp Vanilla
Tres Leches Blend
Meringue
Instructions
- Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin.
- Bring water to a boil. I used a 2 Qt Sauce Pan. You’re going to want to fill it about 3/4 of the way. ( To prevent water going over when you insert your mixing bowl).
- Add your eggs to your mixing bowl and using the pan as a double boiler for your mixing bowl whisk until combined. Quickly add your sugar. This step is crucial you don’t want your eggs to begin to cook the bowl will get hot very quickly.
- Whisk your eggs and sugar until combined well. Continue to stir your eggs to avoid them cooking. Once the sugar is melted you’re ready for the next step.
- Remove egg and sugar mixture and beat on a stand mixer with the whisk attachment on High Speed for 6 minutes. While your eggs are mixing you’re going to want to melt the butter and milk together either on a pan or microwave.
- The egg mixture will become thicker and lighter in color. This is called the ribbon stage.
- On a separate bowl sift together the flour, baking powder and salt and incorporate to your ribbon stage eggs and sugar in two additions whisking together but do not over mix.
- Add Vanilla to your butter and milk and on the bowl where initially you had your flour you’re going to move half of your fluffy batter..
- Add your milk and butter mixture to the separated bowl to which you added a portion of the batter and whisk until combined(do not overmix). Then you will add that mixture to the other portion of the batter that was left on your mixing bowl. Whisk until combined but do not over mix we want a soft moist cake.
- Bake for 15-17 mins or until a toothpick comes out clean it will be a beautiful light color.
- Allow cupcakes to cool.
- Add Milk to the 4 cups of lucky charms and give it a stir. Allow to sit in the fridge for 3-4 hours so it can get all of the flavor of the lucky charms.
- Once you're ready to use the milk use a strainer to catch the cereal and you get nice clean milk.
- Add condensed milk, evaporated milk and vanilla and stir until combined well.
- On a heat proof bowl place egg whites, sugar and cream of tartar.
- Next, set bowl over a sauce pan with simmering water around half way filled. Make sure it doesnt over flow when you place the bowl.
- Whisk gradually until the sugar is dissolved the mixture is clear with some foam on top.
- Once there are no sugar graduales the mixture is done. If checking for readiness grab some of the mixture with a spoon and check if it looks clear. It will be very hot be careful not to burn yourself.
- Add the mixture to a stand mixer or to another bowl if using a hand mixer and beat on high speed until you have stiff peaks.
- Take out a portion of the center of the cupcake and put it aside you will be adding the pieces back to the cupcake.
- Gently soak cupcake with about 3-4 Tbsp of milk blend. Once you add the first table spoon allow the cupcake to soak in the milk before adding more. The way to know if you filed enough is if when you hold it you feel the new heavyness to it. Dont over fill it or it will break apart.
- I used a round piping tip to frost the top.
- Allow to cool to enjoy!
- Also, cupcakes need to be kept refrigerated since they are soaked in the milk blend take them out as desired make sure you have a good seal on your tupperwear!
- Spongecake needs to be baked right away it loses moisture and texture when the batter is left out too long. So once its ready you scoop the bateer onto cupcake cups and bake.
- If you do not have caster sugar I pour granualated sugar on the blender and blend it really thin takes a second.
- Share your pics with me on social media! #sweetmelibakery
