Ingredients
Method
How to Make the Cupcakes:
- Preheat oven to 350.
- Line muffin tin with paper or foil muffin cups.
- In a small bowl, mix together flour, baking powder and baking soda. Set aside
- In a mixing bowl, beat butter for about 30 seconds. Add sugar and vanilla and beat well.
- Add egg whites and beat well on high speed.
- Alternate dry flour mixture with cream and milk, beating on low speed just until combined.
- Spoon batter into prepared cupcake pan.
- Bake for 20 minutes or until toothpick inserted in the center comes out clean.
- Allow cupcakes to cool before frosting.
Directions for Topping:
- In a large bowl whisk the heavy whipping cream, evaporated milk and condensed milk ingredients together.
- Next, poke holes into the cupcakes with a fork. Slowly pour milk onto each cupcake until it’s almost to the top and completely absorbed by the cake.
- Now, spoon a small amount of preserves onto the top of the cupcake.
- Next, in a mixing bowl, beat together heavy whipping cream and powdered sugar until stiff. Place into a piping bag with a star tip and pipe onto prepared cupcakes.
- Your cupcakes are now ready to serve!
Notes
Because this recipe contains milk, you must refrigerate any leftover cupcakes.
