Real Food - Summer 2019

summer 2019 real food 5

RECIPES AND PHOTOS

FROM “WE ARE LA

COCINA” BY CALEB

ZIGAS AND LETICIA

LANDA. ©

REPRINTED WITH

PERMISSION OF

CHRONICLE BOOKS.

RECIPE IMAGES BY

ERIC WOLFINGER.

Pastelitos Tres Leches

(Three-Milk Cupcakes)
MAKES 12 CUPCAKES, RECIPE BY ELVIA BUENDIA,
LA LUNA CUPCAKES

I worked to incorporate some of the flavors avail-
able in the Bay Area with the techniques my mom
used, like adding freshly squeezed orange or carrot
juices and sometimes using thick cream instead of
butter. ... At first, [baking] was just a hobby, but now
I know I just needed more confidence. ... When I
started in the incubator program, I remember being
so impressed with the way the other women were
taking control of their lives and working so hard to
see their dreams come true. It makes me so proud
to know them.

For the Cupcakes
1 cup all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup (1 stick) butter, at room temperature
1 cup sugar
2 eggs, room temperature
1 tablespoon vanilla extract
1 cup buttermilk cup
1⁄ 4 cup neutral oil

For the Filling
1⁄2 cup evaporated milk
1⁄2 cup sweetened condensed milk
1⁄ 4 cup heavy cream

For the Whipped Cream Frosting
1 cup heavy cream

1. Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Set aside.


2. To make the cupcakes: In a large bowl, combine the flour, baking powder, baking soda and salt and whisk
   to incorporate.


3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium
   speed until light and fluffy, about 5 minutes.


4. Add the eggs and vanilla and paddle on low until just incorporated. Whisk together the buttermilk and oil.
   Add a third of the dry ingredients to the butter mixture, and pour in a third of the buttermilk mixture. Alternate
   adding the dry and wet ingredients, ending with the wet.


5. Evenly portion the batter into the prepared muffin cups. Fill each cup about three-quarters full. Bake for
   18 minutes or until a toothpick inserted into a cupcake comes out clean.


6. Meanwhile, make the filling: Whisk the milks and cream together to incorporate. Refrigerate until ready to use.


7. To make the frosting: Clean out the bowl of the stand mixer and fit it with the whisk. Beat the cream on
   high speed until firm peaks form.


8. To assemble the cupcakes, use a clean meat injector to inject the center of each cupcake with the tres
   leches filling, or use a skewer to create small holes in the center of each cupcake and slowly pour in the fill-
   ing, waiting as it absorbs. Use 1⁄4 to 1⁄2 ounce for each cupcake. Top each cupcake with a dollop of whipped
   cream. The cupcakes can be stored covered in the refrigerator for 2 to 3 days. 