Good things can be bad for you but wicked things are great. Such is the irony of life.
I call these decadent cupcakes Cielitos which means Little Heaven(s). They are actually yema cupcakes with pastillas de leche frosting. Doesn't that just sound so wicked?
I combined two Spanish influenced Filipino sweets to make this recipe _ all eggyolk sweets called yema and fudgy reduced milk sweets called pastillas de leche. Melt in the mouth all egg yolk cupcakes with butter and milk frosting that are so light and fluffy yet so rich and indulgent, so divine but so sinful.
We can just count it as a holiday treat we are allowed to have once a year. Eating them will surely lift you up to cloud nine.
1 c. butter
8 egg yolks
1 1/2 c. condensed milk
1 tsp. vanilla
1 1/2 c. flour
2 tsps. baking powder
Pre-heat the oven to 325 degrees F/ 170 degrees C. Beat the butter until very light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in the condensed milk and vanilla. Sift the flour and baking powder together before adding to the mixture. Fold in carefully with a metal spoon until mixed. Spoon into paper cup lined muffin pans (about 2/3 full). Bake for 15-20 minutes or until cake tester comes out clean. I used fairy cake cups which are smaller than muffin cups and I made 30 pieces.
1 c. unsalted butter
1 c. condensed milk
2 c. skimmed milk powder
1 c. powdered sugar
With an electric mixer, beat the butter until light and fluffy. Add the powdered and condensed milk and sugar and beat, starting at low speed. Increase the mixer speed until the mixture is thoroughly combined. Pipe generously on to the cupcakes.
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