These cupcakes were a big hit at our recent Cinco de Mayo party. The Mexican flag toothpicks were the perfect touch to celebrate the holiday and without the flags they would be a perfect dessert for any dinner party.
We used Mexican Cajeta as a drizzle and quartered Mini Obleas with Cajeta as a sweet topper (click on the photo). We had 30 people and made 48 cupcakes and let’s just say guests were double fisting! Viva Mexico.
In a large bowl, cream shortening, butter, and sugar until light and fluffy on medium speed. Add one egg yolk at a time, beating until yellow disappears. Add vanilla. Sift together the flour, baking soda and salt. Add alternating with the buttermilk to the creamed mixture beginning and ending with the flour.
Since the recipe yields 48 mini-muffins it will either require the use of 2-24 mini muffin tin pans or two separate batches using one pan. Fill each mini-muffin section. 3/4 full, with small ice cream scooper and use paper liners if you choose.
While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a wooden skewer, poke several holes in the top of each cupcake. Using a glass Pyrex mixing cup, pour milk mixture (1/2 oz.) over top of each cupcake filling each hole. Refrigerate for 2 hours or overnight before icing.