Prepare to embark on a culinary journey that will transport your taste buds to a world of luxurious flavors and innovative dessert magic! These Kulfi Tres Leches Cupcakes are not just a recipe; they're a sensational marriage of traditional Indian kulfi and the beloved Latin American tres leches cake. Imagine a light, fluffy cupcake soaked in a dreamy blend of milks, topped with crunchy pistachios - a dessert so irresistible, it will make your guests wonder how you became such a culinary genius!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- Chopped pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with whole milk. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a separate bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream to create the tres leches mixture.
- Using a fork, gently poke holes all over the top of each cooled cupcake.
- Slowly pour the milk mixture over each cupcake, allowing it to soak in gradually. Use about 2-3 tablespoons per cupcake.
- Refrigerate the cupcakes for at least 1 hour to allow the milk mixture to fully absorb.
- Before serving, garnish the top of each cupcake with chopped pistachios.
- Serve chilled and enjoy the rich, creamy Kulfi Tres Leches Cupcakes.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for the smoothest batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep cupcakes tender.
- Poking Technique: Use a fork to create multiple holes in the cupcakes, allowing the milk mixture to penetrate evenly.
- Chill for Flavor: Refrigerating the cupcakes helps the milk mixture fully absorb and intensifies the creamy texture.
- Garnish Fresh: Add chopped pistachios just before serving to maintain their crisp texture.
- Make Ahead: These cupcakes actually taste better after chilling for a few hours, making them perfect for advance preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
