| Servings |
18 cupcakes
|
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter
- 1 cup white sugar
- 5 eggs
- 1/2 tsp vanilla extract
Milk Mixture
- 2 cups whole milk
- 1 can sweetened condensed milk 14 oz
- 1 can evaporated milk 12 oz
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1 cup white sugar
- 1 tsp vanilla extract
Ingredients
Milk Mixture
Whipped Cream
|
|
Instructions
Cupcake
- Preheat oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with cupcake liners.
- In a medium bowl, mix together the flour and baking powder. This is the dry mixture.
- In a stand mixer bowl, cream butter and the 1 cup sugar together until fluffy.
- Add eggs and the 1/2 teaspoon vanilla extract and mix again.
- Add the dry mixture to the butter mixture and mix until well blended. Use an ice cream scoop to scoop the batter into the cupcake liners.
- Bake at 350 degrees F (175 degrees C) for 15 minutes until the toothpick inserted comes out clean.
- While the cupcake is still warm, poke with a fork to make holes for the milk mixture. To make the cake, poke the cake with a fork all over.
Milk mixture
- In a stand mixer bowl, combine the whole milk, condensed milk, and evaporated milk together. Pour about 3 tbsp on each cupcakes. If making it into a 9x13 cake, pour all over the surface.
Whipped Cream
- In a stand mixer with the whisk attachment, whip the whipping cream, the remaining 1 cup of the sugar, and the remaining 1 tsp vanilla extract until stiff peak. Pipe on the cupcake. Because of the milk, make sure that the cupcakes are refrigerated.
Recipe Notes
If you are to make this in a 9x13 cake, you can grease and flour a 9x13 baking pan. Bake for 30 minutes. Do the rest of the steps the same way you are doing it for the cupcakes.
Adapted from : All Recipe
Share this Recipe
No Comments