Description
These Saffron Tres Leches Cupcakes are a luxurious twist on the classic Latin American dessert, soaking moist, fluffy cupcakes with a fragrant saffron-infused tres leches milk mixture. Topped with cardamom-spiced whipped cream and crunchy chopped pistachios, they offer an exotic, aromatic flavor profile perfect for special occasions or an indulgent treat.
Ingredients
Cupcakes
- 3 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3/4 cup sugar
- 1 1/4 cups whole milk (divided)
Saffron Milk Mixture
- 2 pinches saffron
- 7 ounces sweetened condensed milk (about 1/2 a can)
- 3/4 cup heavy cream
- 1 teaspoon cardamom powder
Cardamom Whipped Cream Topping
- 1 cup heavy cream
- 3 tablespoons confectioners sugar
- 1/2 teaspoon cardamom powder
- 2 tablespoons chopped raw pistachios (for garnishing)
Instructions
- Separate and prepare eggs: Separate the egg whites and yolks when the eggs are cold, then leave them at room temperature for at least 30 minutes to reach room temperature, which helps with better whipping and batter texture.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with foil cupcake liners, ensuring the cupcakes don’t stick and bake evenly.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a small bowl. Set this mixture aside for later use in the batter.
- Beat egg whites: Using a handheld electric beater, beat the egg whites with cream of tartar for about 1 minute until soft peaks start forming. This will help aerate your cupcakes, making them light and fluffy. Set aside once ready.
- Beat egg yolks and sugar: Place the 3 egg yolks in a large bowl and beat for about 2 minutes until thickened. Gradually add sugar in three batches and continue beating for an additional 4 minutes until the mixture is thick and ribbons form when the beater is lifted. Add 1/4 cup of milk and beat briefly to incorporate.
- Combine batter: Switch to a rubber spatula; gently fold in the flour mixture in two additions to avoid deflating the batter. Then carefully fold in the beaten egg whites in three additions, preserving as much air as possible for a light cupcake texture.
- Bake cupcakes: Divide the batter evenly into the prepared muffin pan. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place the pan on a wire rack to cool completely.
- Prepare saffron milk: While cupcakes bake, heat 1 cup of whole milk with 2 pinches of saffron in a small saucepan over medium heat. Warm the milk until very hot but not boiling, stirring gently. Remove from heat and allow to cool to room temperature to infuse flavor fully.
- Make tres leches milk mixture: In a bowl, whisk together the cooled saffron-infused milk, sweetened condensed milk, 3/4 cup heavy cream, and 1 teaspoon cardamom powder until well combined.
- Soak cupcakes: After cupcakes have cooled, use a wooden skewer to prick deep holes all over each cupcake without piercing through the liners. Slowly spoon about 3 tablespoons of the milk mixture over each cupcake, pouring directly onto the cupcake to ensure absorption. Proceed slowly to fully soak the cupcakes.
- Chill cupcakes: Refrigerate the soaked cupcakes for at least 2 hours or overnight to allow flavors to meld and the milk to fully soak into the cupcakes.
- Prepare cardamom whipped cream: Beat 1 cup heavy cream with confectioners sugar and 1/2 teaspoon cardamom powder using an electric mixer until stiff peaks form, creating a fragrant, fluffy topping.
- Top and garnish: Spoon or pipe the cardamom whipped cream over each chilled cupcake. Sprinkle with chopped raw pistachios for a crunchy texture contrast and an inviting garnish.
- Serve and enjoy: Serve chilled as a delightful and fragrant dessert that combines textures and exotic spices for an unforgettable treat.
Notes
- Allow the eggs to come to room temperature before separating to achieve better volume in beaten whites and yolks.
- Be gentle when folding in flour and egg whites to avoid deflating the batter and maintain lightness.
- Do not pour the milk mixture too quickly when soaking to ensure full absorption without overflow.
- Chilling the cupcakes overnight enhances flavor and texture by allowing the milk to soak thoroughly.
- You can substitute pistachios with almonds or walnuts if preferred.
