Prep Time25m
Cook Time 17m
Ready Time 65m
Yield 24 Cupcakes

INGREDIENTS

CAKE INGREDIENTS

1-¼ cups Pillsbury BEST™ Unbleached All Purpose Flour

1-½ teaspoons baking powder

½ teaspoon salt

5 large eggs, separated into whites and yolks

1 cup sugar, divided

1/3 cup milk

1 teaspoon vanilla extract

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk

1/3 cup heavy cream

FROSTING INGREDIENTS

1-2/3 cups heavy cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

1 quart strawberries, sliced

PREPARATION DIRECTIONS

CAKE PREPARATION

Step 1

Preheat oven to 350°F. Line 2 muffin tins with 24 foil cupcake liners. Do not use paper liners as the milk will soak through.

Step 2

Stir together flour, baking powder, and salt in a large bowl.

Step 3

Combine 3/4 cup sugar and egg yolks and whip with mixer on high speed until thickened and very pale in color, about 3 minutes. Reduce mixer speed and slowly stream in milk and vanilla, continuing to whip so that the mixture remains fluffy.

Step 4

Pour the egg yolk mixture over the flour mixture and fold together gently just until the flour is fully incorporated.

Step 5

In a clean bowl with a clean whisk, whip egg whites on high speed until frothy. Slowly add remaining 1/4 cup of sugar and whip until soft peaks form.

Step 6

Gently stir 1/3 of egg white mixture into egg yolk mixture to loosen it. Add remaining egg whites and fold gently just until the mixture is combined and no streaks remain.

Step 7

Fill prepared muffin tins about ¾ full.

Step 8

Bake 14-17 minutes, or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

Step 9

Whisk together sweetened condensed milk, evaporated milk, and heavy cream.

Step 10

Using a paring knife, cut a 1 inch x 1 inch hole into the top of each cupcake, being careful not to cut all the way to the bottom of the cake.  Reserve the small piece of cake that is cut away.

Step 11

Spoon 1 tablespoon of milk mixture into each cupcake. Allow it to absorb into the cake, then repeat with remaining milk mixture. Each cupcake should hold between 2-3 tablespoons of milk.

Step 12

Place the cut pieces back into each cupcake. Refrigerate for at least 2 hours to allow milk to soak in.

FROSTING PREPARATION DIRECTIONS

Step 13

Whip cream, powdered sugar, and vanilla with mixer until soft peaks form. Spread 2 tablespoons over each cupcake and top with sliced strawberries. 

Nutritional Information Per Serving

Serving Size (1 cupcake), Calories 220 (Calories from Fat 0), Total Fat 10g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 65mg, Sodium 140mg, Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 21g, Includes 9g Added Sugars), Protein 1g, Potassium 170mg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 0mg, Iron 0mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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