Three Milk Cupcakes
Lu Mena
Prepare these simple and fluffy three milk cupcakes. They are very easy to make, and the best part is that you can do it in the blender. The frosting only requires two ingredients and has a creamy consistency that pairs perfectly with the sweet flavor of the cupcakes. The decoration is very simple with fondant, giving them a very cute and professional appearance. You can make them for a special meal, as a gift for someone special, or just to share with family.
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Ingredients
12
Servings
  • 4 eggs
  • 1/2 cups vegetable oil
  • 1 cup cow's milk
  • 1 cup sugar
  • 1/2 cups pancake mix
  • 1 cup flour
  • 300 milliliters condensed milk
  • 250 milliliters table cream
  • 359 milliliters evaporated milk
  • 380 grams cream cheese
  • 1/2 cups sugar
  • 3 food coloring
  • 1 fondant, In various colors
  • 1 tablespoon almond essence
  • 1/2 cups almond flour
Preparation
40 mins
0 mins
Low
  • Preheat the oven to 180°C.
  • In the blender, place the eggs, oil, milk, flour, almond essence, pancake mix, and regular flour. Blend until you have a homogeneous liquid consistency.
  • Place the cupcake liners in a cupcake pan and pour the cupcake mixture, filling 2/3 of the liner's capacity. Bake at 180°C for 20 minutes or until a toothpick inserted comes out clean.
  • Remove the cupcakes from the oven and let them cool for 10 minutes. Meanwhile, mix the condensed milk, evaporated milk, and cream in a bowl.
  • Poke the cupcakes with a fork all over the surface and add a bit of the milk mixture to the cupcakes, letting them rest for 20 minutes to absorb the mixture well. If you really enjoy the milk flavor, you can add a bit more after the 20 minutes, just be careful not to add too much, as too much liquid can make the cupcake lose its firmness.
  • For the frosting, place the cream cheese and sugar in the mixer. Beat until you achieve a creamy and spreadable consistency.
  • Divide the frosting into three equal parts and add a bit of food coloring to each part. In this case, we colored one part pink, another blue, and left the remaining third white. Spread a thin layer of frosting on each cupcake; you can do this with a pastry spatula or the flat side of a knife.
  • For the fondant flowers, dye the fondant light pink, red, and green. Knead the pink and red fondant a bit and roll it out on a surface dusted with cornstarch to prevent sticking. Cut a long, thin strip. Roll the strip to form a small rose. Cut the strip in half to have two small flowers.
  • To form the leaves, make a small ball with the green fondant and stretch the edges to shape it like a leaf.
  • Arrange the flowers in the center of the cupcake and place the leaves around the flowers. Keep the cupcakes refrigerated until serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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