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
- Paper becomes soggy from all the milk
- 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
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
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
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
Simi
Is cardamom powder the same thing as ground cardamom? And does it matter if it is green or black cardamom?
Maria Doss
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.
Nishuji
replacement for egg ?
Maria Doss
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