2019-09-01_Food_Heaven

Taken from

We Are La Cocina:

Recipes in Pursuit of

the American Dream

by Caleb Zigas and

Leticia Landa,

published by

Chronicle Books

(£21.99).

Photography by

Eric Wolfinger.

CUPCAKE HEAVEN

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 39

Pastelitos tres leches

Three-milk cupcakes

MAKES 12
For the cupcakes
140g (5oz) plain flour
¾ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
110g (3¾oz) butter, at room
temperature
200g (7oz) sugar
2 free-range eggs, at room
temperature
1 tbsp vanilla extract
240ml (8fl oz) buttermilk
60ml (2fl oz) neutral oil
For the filling
120ml (4fl oz) evaporated milk
120ml (4fl oz) sweetened
condensed milk
60ml (2fl oz) heavy cream
For the whipped cream frosting
240ml (8fl oz) heavy cream

1 Preheat the oven to 180°C/Gas Mark

4. Line a standard 12-hole muffin tin
   with paper cases. Set aside.

To make the cupcakes
2 In a large bowl, combine the flour,
baking powder, bicarbonate of 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 a 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, then 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 muf fin cases. Fill each hole
about three-quarters full. Bake for
18 minutes, or until a toothpick inserted
into a cupcake comes out clean.

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

To make the frosting

7 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 centre of each

cupcake with the tres leches filling, or

use a skewer to create small holes in the

centre of each cupcake and slowly pour

in the filling, waiting as it absorbs. Top

each cupcake with a dollop of whipped

cream. The cupcakes can be stored

covered in the refrigerator for 2-3 days.

Top^ each

cupcake

with^ a^ s

wirl^

of^ whipp

ed^ cream