Sugar-dusted vanilla thins,Tres Leches Cupcakes

Sugar-dusted vanilla thins



1 quantity vanilla shortbread dough (see below)
icing sugar, for dusting 


With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits)

Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook

Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin


Tres Leches Cupcakes


2 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup milk
Tres Leches Mix, recipe follows
Whipped Cream Mascarpone Frosting, recipe follows
Total Time:
1 hr 20 min
30 min
30 min
20 min

about 18 standard cupcakes



Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.

Sift together the flour, baking powder, baking soda and salt.

Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.

Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake. Let sit in the fridge for at least an hour.

Top each cupcake with some of the Whipped Cream Mascarpone Frosting.
Tres Leches Mix:

One 12-ounce can evaporated milk
Half 14-ounce can sweetened condensed milk
3/4 cup heavy cream

Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour.
Whipped Cream Mascarpone Frosting:

4 cups heavy cream
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
4 ounces mascarpone cheese

Chill a metal bowl. Add the heavy cream, vanilla extract and confectioners' sugar. Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form. Mix in the mascarpone cheese and blend to combine.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.