TRES LECHES CUPCAKES

Ingredients:

1-1/8	cups (140.6 g)	PRINCESS CAKE FLOUR
1/2	tsp (2 g)	BAKE BEST BAKING POWDER
1/2	tsp (2.5 g)	iodized fine salt
3/4	cup (150 g)	sugar
1/4	cup	corn oil
4	pc (200 g)	MAGNOLIA BROWN EGGS, separate egg yolks from whites
6	tbsp	water
1	tsp (4.3 g)	vanilla extract
1/4	tsp (0.8 g)	cream of tartar

2	packs (250 mL each)	MAGNOLIA ALL-PURPOSE CREAM, chilled
1/2	cup (62 g)	powdered sugar

Procedure:

Preheat oven to 350°F. Line muffin pans with cupcake liners. Set aside.
For the chiffon cake, combine flour, baking powder, salt, half of sugar (about 6 tbsp), oil, egg yolks, water and vanilla. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
Combine the two mixtures by carefully folding in egg white foam into cake batter until fully incorporated.
Pour batter into muffin pan and bake for 12-15 minutes or until toothpick inserted in the center comes out clean. Using a wooden stick, poke holes into the cupcakes.
For the milk soaking mixture, combine all ingredients then pour about 2-3 tbsp per cupcake. Place cupcake inside the chiller for at least 8 hours to soak completely.
For the frosting, combine cream and sugar in a bowl and whisk until stiff peaks forms. Pipe mixture on top of cupcakes.

Makes 18 pieces.

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