Monday, 20 December 2010


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.

Cupcake ingredients:

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.

Frosting ingredients:

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.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your and (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like
Coconut Macaroons

Peanut Butter Yema
White Chocolate and Mango Mini Sans Rival
Custard Buns
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER


  1. These cupcakes look heavenly :) Thanks for such a unique recipe!

  2. Those cupcakes sound wonderful. Anything with condensed milk is a winner with me.

  3. these cakes do sound and look wickedly yummy

  4. this looks so yummy!!!

    thanks for sharing!

  5. This looks good, and very different thank you for posting the recipe one quick question how do you store the cupcakes? Do I need to store this in the refrigerator?

    1. This comment has been removed by the author.

  6. Cheng, the cupcakes will stay fresh at room temperature for a day. Beyond that, you have to store it in the fridge and bring to room temperature before serving.

  7. Thanks for letting me know! I was going to make this for my sister and mail it but didn't know if it would survive the trip, I guess she's just going to have to come out and visit me.
    Happy Holidays to you and your family!!!

  8. Those cupcakes looks soooo delicious,,
    I just have a question.... what frosting consistency shoud i try to achieve,does it have to be smooth?
    Tnx for sharing :)

  9. I love yema cakes but you made them into these adorable cupcakes so it's even better! Thanks for sharing. Drooling while I stare at your photos.

  10. Just discovered your blog and these sounds heavenly!

  11. Can the frosting hold up in the 90 F? Thank you.

    I love your blog, btw.

    1. Hi Hazel. The frosting is quite firm, does not easily melt. It would hold up but for food safety issues, it is better to keep it cool.


Did you like this post? I'd love to hear your thoughts...