Happy Cinco de Mayo! While many will celebrate this day with tacos, burritos, margaritas and/or maybe some sangria (I had some yesterday,) I opted to bake some sweet treats… Tres Leches Cupcakes and Churros. The cupcakes were a piece of cake to make but the Churros; well I had my concerns prior to making them. I am not big on frying things – not because of the healthy/unhealthy debate, but, because I am fearful of hot oil splattering on me. Thankfully nothing of the sort happened and the Churros were a success.
Up first the cupcakes… I started off by assembling and prepping (separating the eggs, sifting the flour and melting the butter) all of my ingredients.
I began making the batter by whisking together the egg whites with salt and baking soda until soft peaks formed. Following that I added in the eggs yolks and sugar.
I then folded in the butter…
And then the flour.
After a little more folding the batter was ready.
Per the directions, I used paper-lined foil liners which would hold up better while the cupcakes soaked up the Tres Leches.
While the cupcakes were baking I made the Tres Leches mixture by whipping together condensed & evaporated milk and heavy cream.
As soon as the cupcakes were done baking, approximately 25 minutes in a preheated 350 degree oven, I poked holes in them with a skewer and brushed the milk mixture over the cupcakes until I was just about out of the mixture.
I then let the cupcakes sit for a bit so the milk mixture could be absorbed by the cupcakes and so they could finish cooling.
On to the Churros… I began by making the dough for the Churros. I’ll be the first to admit that it didn’t look all that appetizing.
I then filled a pastry bag fitted with a star tip with the dough.
Now the part that concerned me… Piping the dough into hot oil. As I said though, it went off without a hitch.
And after a frying up a few batches and letting them drain on paper towels I shook them up with a cinnamon sugar mixture and they were ready for munching.
And to finish off the cupcakes… I topped them with a whipped cream frosting and then sprinkled them with some cinnamon. Delicioso!
Tres Leches Cupcakes
From Martha Stewart’s Cupcakes
6 large eggs, separated, room temperature
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup all-purpose flour, sifted
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
3/4 cup heavy cream
For Whipped Cream Frosting:
2 cups heavy cream
1/4 cup confectioners’ sugar, sifted
Preheat oven to 325 Degrees F. Line standard muffin tins with paper-lined foil liners. With an electric mixer on medium speed, whisk together egg whites, baking soda, and salt until soft peaks form. Reduce speed to low. Add yolks and sugar; whisk until completely combined. Fold in melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.
Divide batter evenly among lined cups, filling each half-way. Bake, rotating tins halfway through, until golden brown, about 25 minutes. Remove from oven. Immediately pokes holes in tops of cupcakes with a skewer.
Whisk together evaporated milk, condensed milk, and heavy cream. With cupcakes still in tin, brush milk mixture over cupcakes, repeating until all liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes (or up to 1 day in the refrigerator, wrapped tightly in plastic once completely cool; bring to room temperature before serving.)
For whipped cream – whisk heavy cream until soft peaks form. Add confectioners’ sugar and whisk until combined.
To finish, dollop whipped cream generously onto cupcakes, and dust with ground cinnamon. Serve immediately.
Mexican Crullers (Churros)
Courtesy: Daisy Martinez
1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.
Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a “hook” shape when the spoon is pulled from the dough. If not, beat in the last egg.
Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.
Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.