Ingredients:
6 large eggs, separated1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
1/2 cup butter, melted and cooled
1 cup all-purpose flour
1 can (12 ounces) evaporated milk
3/4 cup heavy cream
1 can (14 ounces) sweetened condensed milk
whipped cream and ground cinnamon, for garnish
Directions:
Preheat oven to 325. Line muffin tin with paper-lined foil liners.
Whisk egg whites, baking soda and salt with electric mixer on medium until soft peaks form. Add yolks and sugar and mix on low until thoroughly combined. Fold in melted butter using a flexible spatula. Add flour in four batches, folding gently until combined.
Divide batter into muffin cups, filling each about half way. Bake until light golden brown, about 25 minutes. Remove from oven and poke holes into cupcakes using skewers or fork.
Whisk together the evaporated milk, condensed milk and heavy cream. With cupcakes still in the muffin tin, brush the milk mixture using a pastry brush. Repeat until all the liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes or up to 1 day in the refrigerator, wrapped tightly with plastic wrap. Bring to room temp before serving.
Serve topped with whipped cream and ground cinnamon. Makes about 20 cupcakes
