Ingredients

For the cupcakes:

• 6 large eggs (yolks and whites separated)
• ¼ tsp baking soda
• ¼ tsp coarse salt
• 1 cup granulated sugar
• ½ cup unsalted butter (melted and cooled)
• ½ cup all-purpose flour (sifted)
• 1 can evaporated milk (12 oz)
• 1 can sweetened condensed milk (14 oz)
• ¾ cup heavy cream
• You will also need paper-lined foil cupcake liners. Paper liners are not strong enough to hold after dousing with milk.

For the whipped cream and topping:

• 2 cups heavy cream (for the whipped cream)
• ¼ cup of powdered sugar
• Ground cinnamon and cinnamon stick (for dusting and decoration)

Directions

1. Preheat oven to 325 degrees.
2. Line cupcake/muffin tin with paper-lined foil liners.
3. With an electric mixer on medium speed, whisk together egg whites, baking soda, and salt until soft peaks form.
4. Reduce speed to low and add yolks and granulated sugar. Whisk till completely combined.
5. Fold in melted butter with a flexible spatula.
6. Add flour in four batches, folding until just combined.
7. Divide batter evenly among lined cups, filling each half way. Bake, rotating tins halfway through, until light golden brown (about 25 minutes).
8. Remove from oven and immediately poke holes into the cupcake tops with a skewer.
9. Whisk together evaporated milk, condensed milk, and heavy cream.
10. With cupcakes still in the tins, brush milk mixture overcupcakes, repeating until cupcakes are saturated.
11. Allow cupcakes to absorb mixture (at least 30 minutes) or up to one day in the refrigerator. Be sure to wrap tightly in plastic once cool.
12. Make whipped cream by putting cream and powdered sugar into an electric mixer and whisking until soft peaks form.
13. To finish, add a dollop of whipped cream on top of the cupcakes (or pipe it with a decorating bag and tip). Dust with cinnamon and top with a cinnamon stick.
14. Serve immediately and enjoy!

 

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