Make Mexican sponge cupcakes from start to finish. Bake melt-in-your-mouth sweet sponge cupcakes, soaked in “three milks” (literal Spanish translation). That’s right - evaporated milk, condensed milk, and heavy cream. Combine wet and dry ingredients to make the cake batter. Once it’s baked in the oven and cooled, you’ll whisk three milks until you see lots of tiny bubbles. Then, pour this mixture all over the cupcakes. After they have chilled in the fridge, top them with whipped cream. As if that’s not enough, whip up Horchata too, which is a sweet rice milk beverage.
Thank you to Mariano’s for sponsoring programs in the Kitchen this semester.
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