Cake
3 eggs separated
1/2 cup white sugar
1/2 cup flour
2 teaspoons baking powder
1/4 cup whole milk
1 1/2 teaspoon vanilla extract
Sauce
1/2 (12 ounce) can of evaporated milk (2/3 cup)
1/2 (14 ounce) can of sweetened condensed milk (almost 1 cup)
1/2 cup heavy cream
1/2 teaspoon vanilla extract (optional)
1/2 cup of whipped cream flavored with vanilla and sugar.
**Use foil cupcake lines.**
Beat the egg whites until stiff peaks form. Add the sugar slowly and beat until the egg whites are glossy. Set aside. Beat the egg yolks and vanilla extract until they are a light cream color. Add the milk. Pour the egg yolk mixture into the egg whites. Sift the flour and baking powder together into the bowl. Mix gently by folding the ingredients together. Fill cupcake foil 2/3 full. (You MUST use the foil cupcake papers because the regular papers will not be able to hold the tres leches mixture.)
Bake at 350F until a toothpick inserted in to the center comes out clean. Cool on a rack. Using a steak knife (or any other sharp knife) make small slits throughout the cupcake. This is to allow the milk sauce to get into the cupcake.
To make the sauce, pour the 3 different types of milk in to a blender with the vanilla extract. Blend to mix. Carefully spoon the sauce onto the cupcakes. You can wait for the sauce to absorb into the cupcake before adding more.
Top with whipped cream. Make 15 cupcakes.
Recipes adapted from:
http://allrecipes.com/recipe/pastel-de-tres-leches-three-milk-cake/?scale=6&ismetric=0 and http://www.patismexicantable.com/2010/02/tres_leches_cake/ .
