Dylan & Erica’s Place…

I’m sure everyone wants to know where I have been right? I know I know.  I was put on a project at work and my commute has gone from 20-30 minutes to 1-1 1/2 hours.

The sad thing is, I do bake and cook, just I haven’t been able to update my blog.  I feel so bad for not keeping up but what can I say, when work calls I gotta work!

However, in order to keep my co-workers happy I bake alot.  I think the best cupcakes I have ever tasted would have to be my strawberry cupcakes or tres leches cupcakes. Yes, I said tres leches.  These things are AMAZING.  So moist so yummy and so easy.  In all honesty though, they aren’t tres.  They are dos leches.

Everyone should try making these at least once in their life.  I don’t have a picture with me however I do have one at home.  Simply amazing I tell you.  I will show you a picture later I promise.  AMAZING I SAY!!

Tres, I mean Dos Leches Cupcakes, adapted from Food Network

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3/4  cup evaporated milk
3/4 cup sweetened condensed milk

In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla.  

Sift together the flour, baking soda and salt in medium size mixing bowl. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.

Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.

While cupcakes are still warm, mix together the evaporated milk and the sweetened condensed milk in small bowl.

Poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. And pour the milk mixture over each cupcake while they are still warm filling each hole.  About 1/2 to 3/4-ounce of the milk mixture.

Refrigerate for 2 hours or overnight before icing with homemade whipped cream.

Whipped Cream, adapated from Cherie Brown (Dylan’s awesome Aunt who can bake up a freaking storm)

12 oz HEAVY whipping cream (this is better to use because it holds its form and peaks better)
3-4 tablespoons of confectioners’ sugar
1 teaspoon of vanilla
dash of cinnamon

Before making your cream place your large steel bowl you use with that mixer you have.  You know the one that has the initials of K.A. You know what I am talking about!  Place that bowl along with the whisk inside the freezer for about an hour until they are chilled. Beat cream and confectioners’ sugar in a large chilled  bowl until stiff peaks form.

Spoon the whipped cream into a pastry bag fitted with your favorite tip and pipe patterns onto your cupcakes.  Sprinkle top with some cinnamon.