The Scran Line
Uno ... dos ... tres leches make these cupcakes muy bueno!
429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
375 milliliters of milk
125 milliliters vegetable oil
125 grams unsalted butter, softened
2 tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
Maraschino cherries to decorate
Sweetened condensed milk to drizzle.
150 milliliters evaporated milk
125 milliliters sweetened condensed milk
150 milliliters heavy/whipping/thickened cream (any will do)
600 milliliters heavy/whipping/thickened cream
1 teaspoon vanilla extract
200 grams mascarpone cheese
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To make milk mixture simply combine all the ingredients together. Transfer to a squeeze bottle.
To make frosting add cream and vanilla extract to a large mixing bowl. Whip on high speed until soft peaks form. Add mascarpone and whip until stiff peaks form. Set aside in the fridge.
Create some holes in the top of your cupcakes with the back of a teaspoon. Don't make the holes too big, just enough so that the milk can soak into the cake. Stick the end of the squeeze bottle into the holes and gently squeeze the milk mixture into the holes. The aim is that the cake gets a little soaked with the milk and takes on the yummy milk flavors. Don't overdo it though! If you soak them too much they'll become soggy and the papers will come away from the cake.
Fit the end of a piping bag with a round tip and frost in a swirl as demonstrated in the video. Drizzle with sweetened condensed milk and top with a cherry. Please note. The cherry color can leak so it's best to pop these on right before serving :0)