Kulfi tres leches cupcakes

tres leches cupcakes placed on a round blue cake stand.

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

Course Dessert

Cuisine Indian

Keyword tres leches cupcakes

Prep Time 1

Cook Time 30

Resting time 6

Total Time 7 30

Servings 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

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.

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