Cupcakes "Three Milks"

Ingredients:

Cupcakes

• 2.5 tbsp. confectionery flour (replace 5 tablespoons of regular flour with starch)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 110 g of butter at room temperature
• 1.5 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 and 1/4 cups milk
• Three Milks Mix, recipe below
• Mascarpone Whipped Cream, recipe below

Three Milks Mix

• 340 gr. sweetened condensed milk
• Half a can (400 g) condensed milk with sugar
• 3/4 cup heavy cream

Whipped cream with mascarpone

• 4 cups heavy cream
• 1 tsp vanilla extract
• 3/4 cup powdered sugar
• 110 gr. mascarpone cheese

Preparation:

1. Preheat oven to 180°C. Place paper capsules in cupcake tins.
2. Sift together flour, baking powder, soda and salt.
3. Beat the butter and granulated sugar with a mixer until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Then add the vanilla extract and mix until fluffy. Fold in the flour mixture and milk, alternating. Do not overbeat. Spoon the batter into the prepared cupcake pans. Bake for about 20 minutes.
4. Once the cupcakes have cooled for about 30 minutes, you can pipe about 60 grams of the "Three Milks" mixture into them using a pastry bag. If you don't have a pastry bag, carefully poke holes in the top of the cupcake with a fork and then spoon the "Three Milks" mixture onto the top, being careful not to let the cupcake fall apart. Refrigerate for at least an hour.
5. Spread a small amount of whipped cream and mascarpone frosting on each cupcake.

6. Three Milks Mix

   
   Combine the three milks in a blender until combined, then refrigerate for at least 1 hour.

7. Whipped cream and mascarpone cream:

   
   Chill a metal bowl. Place the heavy cream, vanilla extract, and powdered sugar in it. Begin whipping the heavy cream until you see the liquid thicken, then continue whipping until stiff peaks form. Add the mascarpone cheese and mix until combined.