Tag Archives: Whipped Cream

{ Tres Leches Cupcakes }

Girl meets boy. Girl has crush. Boy is Spanish. How does she get him to like her?

Easy, she casts a love spell by baking him Tres Leches Cupcakes. Spanish people can’t seem to get enough of tres leches desserts, and boys can’t get enough of a woman that cooks! The combination….lethal.

This recipe is guaranteed to impress and even better it’s cheap to make, considering that most of the ingredients are pantry staples and canned goods. If you aren’t the best baker, don’t worry! These cupcakes are are almost impossible to screw up because they get bathed in a rich and creamy tres leeches mixture after they are baked. So even if you happen overcook them, you can reconstitute the moisture in the cake afterwards.

For those of you who are good at baking (and really like sweet stuff), feel free to make these in cuatro leches cupcakes by adding a bit of dulce de leche to the milk mixture. Or instead of using whipped cream as frosting, make a dulce de leche buttercream (there are tons of recipes you can find on the internet). I’m a simpleton so I stick to tres leches with whipped cream, but kudos to you experimenters!

And if you are really trying to impress–as I was–it is crucial that you make the whipped cream in front of your guest! Most people don’t understand just how easy it is to make, and they are blown away by another’s ability to transform liquid into a sugary, white, pillow of deliciousness. It cracks me up when people say, “oh my gosh, homemade whipped cream!?! Wow, you’re such a chef.” Of course, I don’t mention that the kitchen aid does all the work! And finally, dust your miniature cakes with a pinch of cinnamon and voila, you have an incredibly delicious, bite-sized, morsel of bliss!

Ohhh, and you may think you are drowning your cupcakes in the tres leches mixture….but keep pouring it on!!!! They are supposed to be very moist. The first time I made this recipe, I held back on the amount of tres leches mixture I used, and I they were too dry. I ended up taking the cupcakes out of the wrapper and soaking them in the tres leches mixture over night. I then spooned the pieces out of the bowl and ate it like soup. #diary of a fat girl.

{ Ingredients }

  • 6 large eggs, separated, room temperature
  • ¼ teaspoon baking soda
  • ¼ teaspoon coarse salt
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 cup all-purpose flour, sifted
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup heavy whipping cream
  • Homemade Whipped Cream (see instructions below)
  • Ground cinnamon, for dusting
{ To Make the Cupcakes } Preheat oven to 325 degrees. Line standard muffin tins with paper-lines foil liners. With an electric mixer on medium speed, whisk together egg whites, baking soda, and salt until soft peaks form. Reduce speed to low. Add yolks and sugar, whisk until completely combined. Fold in melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.
Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until light golden brown, about 25 minutes. Remove from oven.
Immediately poke holes in the tops of cupcakes with a skewer.
Whisk together evaporated milk, condensed milk, and heavy cream. With cupcakes still in tins, brush milk mixture over cupcakes, repeating until all liquid has been used.
Allow cupcakes to absorb mixture, at least 30 minutes (or up to 1 day in the refrigerator). Bring to room temperature before serving.
To finish, dollop whipped cream generously onto cupcakes, and dust with ground cinnamon. Serve immediately.
{ To Make the Whipped Cream } In the bowl of an electric mixer, beat 2 cups of heavy whipping cream with whisk attachment, until soft peaks form. Gradually add 1 teaspoon of vanilla extract and 3/4 cup of powdered sugar. Continue beating until still peaks form, but do not over beat or the mixture will become grainy.

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{ Triple Berry Lemon Curd Trifle }

I am always looking for an excuse to try out a new dessert recipe, and my parent’s garden party this past Sunday was a perfect occasion. The gathering was held in honor of my father’s boss, who will soon be retiring, and I was in charge of creating the sweet final note for the evening. Rather than go the cupcake route (which has become my signature), I decided to attempt my very first trifle. Given the beautiful summer weather, I figured I would keep the dessert light and do something with citrus flavors and fresh seasonal berries. I browsed the food network online, and was very drawn to Tyler Florence’s lemon curd trifle with fresh berries, however, there were an abundance of complaints with regards to the lemon curd recipe. So I took inspiration from his recipe, but tweaked it to my liking to produce this one! It might just become my new signature dessert because it is sinfully good. Everyone enjoyed it…including myself, which is rare. Most of the time once I see what goes into a dessert (i.e. a pound of butter, 3 cups of sugar, 2 cups of lard, ect..) I can’t enjoy eating it…some things are best not to know! This dessert isn’t exactly healthy either, but I couldn’t stop myself from devouring forkful upon forkful. It has the perfect balance of flavors and textures. The citrus from the lemon helps to cut the heaviness of the whipped cream, and the density of the pound cake is perfectly complimented by the fluffy lemon curd mousse. I used Paula Deen’s “Southwest Georgia Pound Cake” recipe, which I highly recommend. It has an awesome vanilla and almond flavor and it is strong enough to hold up the layers of the trifle.

Ingredients }

  • 5 extra large eggs
  • 1 cup sugar
  • Zest of 3 lemons
  • ½ cup fresh squeezed lemon juice
  • 1 stick of butter, cut into chunks
  • 1 pint of fresh strawberries
  • 1 pint of fresh raspberries
  • 1 pint of fresh blackberries and/or blueberries
  • 2 ½ cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • ½ cup confectioner’s sugar
  • 1 prepared pound cake (I use Paula Deen’s “Southwest Georgia Pound Cake”)
  • ½ cup orange liquor (such as Grand Marnier)
  • Fresh mint leaves for garnish

Directions for lemon curd } Bring a shallow pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the pot of simmering water, without letting the bottom rest in the water and continue to whisk (I use a double-boiler to do this, but it you don’t have one then you’ll have to devise a contraption to make do).

Continue to whisk the egg mixture until it firms up and just about doubles in volume. I find that this takes anywhere between 10-15 minutes so get ready for an arm workout! It is really important that the egg mixture does not come to a boil so be careful that the bowl does not sit directly in the water and don’t stop mixing!! The curd should look like this once it is done:

When it does, remove from the heat and whisk in the butter a couple of chucks at a time, until melted and combined. Then put the curd into the fridge until it is good and firm (about an hour), or until you are ready to use it.

Directions for the homemade whipped cream } Using an electric mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Gradually add the vanilla extract and confectioner’s sugar until stiff peaks form, but be careful not to over beat the cream or it will become grainy.

To assemble the trifle } Gently fold the lemon curd into the whipped cream so that it becomes a mousse. Do not mix too hard though, or the whipped cream will loose volume and get become runny. Next line the bottom of the trifle bowl with ½ inch thick slices of pound cake, cut to fit. Drizzle or brush the cake layer with some of the orange liquor until it is slightly moist (not soggy!!). Spoon a layer of the lemon curd mousse over the cake and then top with a layer of fresh berries. Repeat the layers until all of the ingredients have been used up, trying to end on the whipped cream layer so that you can decorate the top with berries! Chill and then serve!

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{ Strawberry Shortcakes }

Strawberry Piking at Del Val Farm

I am fully aware that it is no longer strawberry-picking season (which seriously dates this blog post and/or showcases my aptitude for procrastination), but this recipe makes for a fabulous summer dessert and I figure that its only August, so better late than never! Anyways, the second largest BBQ celebration of the season (Labor Day) is just around the corner, and I know a lot of you are going to parties that will entail you to bring something…a dessert, perhaps?!

Rather than going the Betty Crocker brownie route or bringing the horrendously outdated and predictable pineapple upside-down cake, why not surprise everyone with these light and delicious strawberry shortcakes? I promise you that people WILL be relieved to see a desert that boasts fresh fruit, rather than miniature gems of unnaturally bright maraschino cherries. And I’ve never met anyone that doesn’t like shortcake. I’ve met people who love it and people who are indifferent to it, but its almost too cheerful of a desert to really hate. I mean its fresh fruit and whipped cream on a vanilla scented biscuit that’s composed of butter and sugar…what is there to dislike?

This recipe is very simple and especially perfect for a party because it can be made ahead of time. I usually make the shortcakes a day prior to serving them, using an airtight container for storage, and I also like to marinate the sliced strawberries in powdered sugar overnight so that they produce a naturally sweet syrup!

Depending on the number of people that you are serving, you can either allow guests to assemble their own shortcakes (using canned whipped cream or Cool Whip as a shortcut), or you can go for aesthetics, make homemade whipped cream, and put together the shortcakes for them with a lovely presentation. If you chose to go the latter route, then blackberries, raspberries, and mint leaves make for great plate garnishes (as well as a generous dusting of powdered sugar!).

Ingredients }

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) of cold unsalted butter, cut into 1/4 inch cubes
  • 3/4 cup heavy cream
  • 2 pints of fresh strawberries, hulled and sliced
  • Powdered sugar
  • 1/4 – 1/2 cup sugar
  • 1 cup heavy cream

To Make Shortcakes } Preheat the oven to 375 degrees. Grease a baking sheet (or line it with parchment paper as I do) and set aside. Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir to mix.

Add the butter cubes into the flour mixture, using your finger tips to crumble the mixture until it resembles a coarse meal. (You can also cut the butter into the flour using a pastry blender, but I don’t have one yet :( )

Add the cream and stir to mix until the dough begins to come together. Be careful not to overwork the dough though, or the shortcakes will be tough!

Move the dough onto a lightly floured surface and work into a round shape. Roll the dough to a thickness of 1/2 – 3/4 inch. Then use a round cookie cutter (I used 3″ in diameter) to cut out small biscuit shapes. Remove the disks and place on prepared baking sheet, baking for 12-15 minutes (or until the tops are a golden brown). Place on baking rack to cool completely.

Shortcakes, before they're baked

Shortcakes, after they're baked!

To Make Homemade Whipped Cream } In the bowl of an electric mixer, beat the cream using a whisk attachment, until soft peaks form. Gradually, add the powdered sugar and vanilla extract and continue to beat until stiff peaks form. Do not over beat though, or the mixture will become grainy. Refrigerate up to 6 hours, until ready to use!


{ To Make Strawberry Topping } Place the hulled and stemmed strawberries into a large glass bowl and top with a generous dusting of powdered sugar, mixing to combine (Remember: The more sugar, the more syrup!). Allow to sit for at least a few hours or overnight.

{ To Assemble Shortcakes } Cut the shortcakes in half using a serrated knife. Using an ice cream scooper, put a generous dollop of strawberries with their syrup onto the bottom cake. Using another ice cream scooper, put a heap of whipped cream onto of the strawberries. Gently press the top piece of shortcake back on top of the whipped cream and sprinkle with powdered sugar.

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