For the Cupcakes you will need:
-1 tbs of ground Cinnamon
– 4 Egg Whites
-1/3cup of oil
– 1 & 1/4 cup of Water
-Foil Cup Liners
– Cupcake pan
-1 cup of whole milk
-1 cup of evaporated milk
-1 cup of sweet condensed milk
– 1 Half Pint of Heavy Whipping Cream
– 2 tablespoons of Cajeta (dulce de leche) Can be found on (Mexican/foreign isle)
– 1/3 cup of powdered sugar
– 1 tsp of vanilla extract
Garnish Ideas: Strawberry, Sprinkles, Berries,
Directions: Mix the cake mix, cinnamon along with the other ingredients (eggs,oil,water). Bake as directed in box on a cupcake pan w/foil cupcake liners. Let cupcakes to completely cool.
On a large bowl, add the three milks and stir until well mixed. Using a toothpick poke the cupcakes to make holes then carefully add the three milks w/a spoon.
Tip: Open the cupcake liners from the cupcake so the milk won’t slide over the cupcake when pouring the three milks. To completely soak the cupcakes; Use about five-six spoonfuls of three milks. and let them soak and refrigerate from 1hr or overnight.
To prepare topping:
Using a blender or whisk mix whipping cream for about 2 minutes on high-speed or until it double its size. Add sugar, vanilla and cajeta and mix well until it forms stiff peaks. Add topping on a piping bag and decorate cupcakes.
Makes about 12-24 cupcakes. Keep cupcakes refrigerated and sealed.
Hope you enjoy. These were my best cupcakes yet. My little family loved them so MUCH!!
Check out more Fun with Food Friday co-hosts with:
Johanna from Mama Chocolate | Banana Muffins
Andrea from Adventures in all things food | Veggie Lasgna