Are you of legal drinking age?
These boozy cupcakes are always the answer when you don't know what to bake. The sweet and creamy filling is so delicious, you might finish the batch earlier than expected.
1/2 cup heavy cream
12 oz can of sweetened condensed milk
12 oz can of evaporated milk
1 cup heavy cream
1/3 cup powdered sugar
1 tsp vanilla
1 1/2 cups flour
4 eggs (separated)
1 1/2 cups sugar
1/2 cup milk
Foil cupcake tins
1. Preheat oven to 350 degrees. Separate eggs, then beat the egg whites with an electric or stand mixer until frothy, adding the sugar while mixing egg whites. Continue until the mixture forms stiff peaks.
2. Beat in yolks one by one. Add half of the flour, mix. Add milk, mix. Add remaining flour, mix. Separate into 15 muffin tins lined with foil wrappers (you need foil wrappers to keep the milk from draining from the cupcake!). Cupcakes will bake for 15-18 minutes depending on your oven. When a toothpick comes out clean, they’re done.
3. While the cupcakes are baking, mix up the milk filling. After taking cupcakes out of the oven (while they’re still warm), poke holes in the cupcakes using a toothpick, and spoon over the milk filling. This process may need to be repeated a few times until all the milk has been absorbed into the cake. Refrigerate overnight.
4. Before serving, make the whipped cream. Place all ingredients in bowl and whip until stiff peaks form. Top the cupcakes with whipped cream and caramel, serve, and enjoy!
Recipe from Jenny Grayson, Owner, Baker & Dessert Maker at Casa de Glaze Bakeshop.