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    Home » Recipes » Dessert

    Kulfi Tres Leches Cupcakes

    Published: Sep 2, 2016 · Modified: Apr 17, 2023 by Maria Doss · This post may contain affiliate links · 4 Comments

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    The three milk Mexican cake favored with Indian kulfi! You will never go back to a plain Tres leches again:)

    All my kulfi lovers rejoice!!! All my Tres leches lovers alegrarse!!!

    I'm beyond excited to share this recipe with you peeps! A straight forward Tres leches cake soaked with saffron and cardamom milk and then frosted with the same flavorings. Let us get straight to the process, it's a long one folks, but stay with me.

    First things first, seperate eggs and leave them at room temp for at least 30 minutes. This is super important for the eggs to whip up to full volume.

    Sift flour, baking powder and salt together.....

    Beat egg whites and cream of tartar until soft peaks begin to form....

    Beat yolks until thick and then gradually add sugar and beat for about 4 minutes....

    Beat in milk....

    Fold in the flour mixture and then the beaten whites....

    Fill muffin pan and bake....

    Done baking....

    Cool and remove paper liners and place back in the foil cups...

    Poke holes with a tooth pick...

    Slowly drizzle milk with a spoon...

    Place in the refrigerator for the cake to soak up all that yummy milk. Make whipped cream...

    Frost cup cakes...

    And time to make your tummy H-A-P-P-Y

    Notes:

    -Eggs are easier to be separated when cold. So, seperate them and let come to room temperature.

    - Why do we have to remove the paper liners? It solves two problems

    1. Paper becomes soggy from all the milk
    2. It creates room for milk to drizzle around the sides and soak up more.

    - Take your time while drizzling milk. Start with a spoon for each cupcake, when done with all twelve, go back and start again with the first one and continue until all milk is used up (This gives a chance for milk to be absorbed).

    Kulfi Tres Leches Cupcakes
    tres leches cupcakes placed on a round blue cake stand.

    Kulfi tres leches cupcakes

    The three milk Mexican cake favored with Indian kulfi! You will never go back to a plain Tres leches again:)
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Prep Time: 1 hour hour
    Cook Time: 30 minutes minutes
    Resting time: 6 hours hours
    Total Time: 7 hours hours 30 minutes minutes
    Servings: 12 cupcakes
    Calories: 273kcal
    Author: Maria Doss

    Ingredients

    Cupcake

    • 3 eggs, large
    • 1 cup all purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ⅛ teaspoon cream of tarter
    • ¾ cup sugar
    • ¼ cup milk
    • 2 pinches saffron
    • 1 cup milk, whole
    • 7 ounces sweetened condensed milk (½ tin)
    • 6 ounces evaporated milk
    • 1 teaspoon cardamom powder

    Frosting

    • 1 cup heavy cream
    • 1 pinch saffron
    • 2 tablespoons sugar
    • ½ teaspoon cardamom powder
    • 2 tablespoons chopped raw pistachios, for garnishing
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    Instructions

    Make cupcakes

    • Seperate eggs when cold and leave at room temperature for at least 30 minutes.
    • Preheat oven to 350 degrees F. Line a 12-cup muffin pan with foil liners (along with the paper insert).
    • Whisk flour, baking powder and salt together in a small bowl and set aside.
    • Beat eggs whites and cream of tarter  with the hand held beater for about 1 minute, until soft peaks begin to form. Set aside.
    • Rinse and dry beaters thoroughly. Place 3 yolks in a large bowl and beat for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add milk and beat for a few seconds, until mixed well.
    • Switch to a rubber spatula and  fold in flour mixture in 2 additions and then fold in beaten egg whites in 3 additions. (Be gentle while folding the whites)
    • Scoop batter into the prepared muffin cups, filling not more than half way. Place in oven and bake for about 20 minutes, until a tooth pick inserted in the middle comes clean. Place pan on a wire rack and cool.
    • While the cupcakes are baking, heat about ½ cup milk and 2 pinches of saffron in the microwave for 30-45 seconds. Set aside to cool and saffron to steep in the milk.
    • After the cup cakes have cooled completely, remove the paper wrapper and place back back in the foil cups. Poke holes with a toothpick all over each cupcake.
    • Stir together remaining ½ cup milk, sweetened condensed milk, evaporated milk and cardamom powder along with steeped ½ cup saffron milk . Spoon milk slowly on each cupcake evenly, until all milk is done.
    • Let cupcakes stand at room temperature for about 15 minutes before placing in the refrigerator for at least 6 hours or overnight for the milk to soak in.

    Frosting

    • Heat heavy cream and saffron in the microwave for about 1 - 1 ½ minutes , until hot. Let cool completely, cover and store in the refrigerator.
    • Beat chilled cream, sugar and cardamom powder with a hand held electric beater, until stiff peaks form.
    • Decoratively pipe frosting on each cup cake and sprinkle chopped pistachios on top. Store in the refrigerator until serving time.

    Nutrition

    Serving: 1cupcake | Calories: 273kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 76mg | Sodium: 151mg | Potassium: 207mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 1mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!
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    Reader Interactions

    Comments

    1. Simi

      December 10, 2017 at 7:39 pm

      Is cardamom powder the same thing as ground cardamom? And does it matter if it is green or black cardamom?

      Reply
      • Maria Doss

        December 11, 2017 at 1:23 am

        Yes, it's the same. I used green cardamom for this recipe. The flavor of black cardamom is a little different than green, so I'd suggest green. Hope it helps, thank you.

        Reply
    2. Nishuji

      May 04, 2022 at 10:02 pm

      replacement for egg ?

      Reply
      • Maria Doss

        May 05, 2022 at 4:19 pm

        Hi Nishuji, Unfortunately, this recipe totally relies on the sponge that is created by whipped eggs. Hence, it CANNOT be made without eggs - Our sincere apologies, Maria

        Reply

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    Hi I'm Maria, the recipe developer, photographer, and videographer behind this food blog. Here you’ll find simple everyday recipes that pack in serious flavors, with a sprinkling of creative twists to familiar dishes. I also focus on including an overview of why the recipe works, valuable tips, step-by-step photos, and videos to guide you along the way.
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