Though Cinco de Mayo isn’t something I get very excited about, and I really don’t like tequila at all, I do appreciate any excuse to run with a theme, especially when it involves baking. So I’m adding my
two bits dos pesos to the festivities with these Tres Leches Cake Shooters.
No, you can’t actually tip up the little paper holder and dump the cake in your mouth, but each one packs a small hit of tequila. I don’t recommend going with the expensive stuff, either; even though it’s smooth and less painful to barf back up the next morning, it doesn’t have that knock-you-upside-the-head cheap tequila flavor needed to make these babies scream “Cinco de Mayo!”
I used 1.25 ounce paper Jello shooter cups. These are great to have around for so many things: spice portion cups, condiments, dips, nut or mint cups, medicine cups, and for craft items like beads. They’re also known as souffle cups, but as small as these are, that would be a very small portion…especially since souffles are mostly air.
I think the little shooters are easiest eaten with a spoon, but they willingly come out of the cups and can be eaten like a normal mini-cupcake if you can tear the cup off. The cups I bought are surprisingly strong, with a hard to tear rim, so you might want to use a small pair of scissors and just give each cup a tiny snip on both sides before you add the topping. Or you can watch people struggle with it…which could actually be pretty entertaining.
|Tres Leches Cake Shooters|| |
- 6 eggs, at room temperature
- ⅔ cup granulated sugar
- 1 tablespoon milk
- 2 teaspoons vanilla
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 1 can (14 ounces) sweetened condensed milk
- 1 small can (5 ounces) evaporated milk
- 1 cup heavy cream
- 3 tablespoons tequila (optional)
- 1 teaspoon vanilla
- 1 pint heavy cream
- ⅓ cup confectioners sugar
- 2 tablespoons tequila
- thin strips of lime peel for garnish
- Heat oven to 350 F.
- In a medium bowl, beat the egg whites until soft peaks form. Continue beating, and add sugar a tablespoon at a time. When all the sugar has been added, beat until stiff peaks form. Set aside.
- In a large bowl beat the egg yolks until thick, about 4-5 minutes. Add 1 tablespoon milk and 2 teaspoons vanilla and stir to combine.
- Add the egg whites to the yolk mixture and fold in carefully.
- Sift the flour, baking powder, and salt over the egg mixture and fold in gently.
- Set 1½ ounce paper souffle cups on baking sheets, leaving an inch between each cup to allow heat to circulate. For best results, spray with a flour/oil spray like Baker's Choice.
- Fill each cup no more than ½ full and bake for 12 minutes. Cool on a rack.
- Combine the sweetened condensed milk, evaporated milk, cream, tequila, and vanilla in a small bowl.
- Poke holes in cooled cupcakes with a fork, just to break the surface and allow the milk mixture to be absorbed, and pour a scant tablespoon of the milk mixture slowly over each cake.
- When all of the cakes are done, cover them loosely with plastic wrap and let them chill in the refrigerator until ready to serve.
- To make the topping, whip the cream until soft peaks form. Add the powdered sugar and whip until stiff peaks form. Add the tequila slowly, whipping continuously. Fill a pastry bag fitted with a star tip and pipe topping onto each cake. Garnish with thin slices of lime peel if desired.
Honestly? I didn’t think I’d like these very much. My enthusiasm usually grows proportionally with the amount of chocolate in a dessert, and these had none. But I was very pleasantly surprised, and “tested” them more than I should have. The Man seems to be appreciative too, so I don’t think the chickens are going to get any of this experiment!
Speaking of experiments, Mother’s Day is coming soon and I believe that for the sake of nostalgia I will make something I’ve never ever EVER made before. My mom’s green jello salad with pears and walnuts and cheddar cheese. Sure hope the chickens like pears…