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Last weekend, I went home to Jersey to attend a cupcake seminar with my mom. All though the class itself was pretty much a bust, I learned maybe 2 new tips, but mostly was inspired to finally use my Kitchen Aid mixer (I received it as a graduation gift 5 years ago, and was just too scared to use it). The first thing I did was make rugelach for a Rosh Hashana celebration (Happy Year 5769!) and I was practically giddy at how easy it was to make dough with the mixer.

Thursday I was invited to a Biden/Palin debate party, and my host was serving chili, so I figured the best thing to do was bring Tres Leches cupcakes with me to soothe the palates and sweeten the moods of my fellow viewers — and get more use out of my Kitchen Aid.

Tres Leches Cupcakes
(makes 12-14)

Ingredients

For the cake:
5 eggs
1 tsp. baking powder
1 cup white sugar
1/2 cup unsalted butter
1/2 tsp. vanilla extract
1 1/2 cups all-purpose flour

Preheat oven to 350
Cream butter and sugar together until fluffy. Add eggs and vanilla and beat well. Combine flour and baking powder and add to mixture 2 tablespoons at a time until very well blended. There should be no lumps in the batter.

Using an ice cream scoop, fill the cupcake tins until about 3/4 full and bake for about 15 minutes or until a fork or toothpick comes out clean.

Pierce the tops of each cupcake a few times with a fork and let cool.

While the cupcakes are cooling, combine:
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
2 cups whole milk

Spoon the milk mixture over the top of each cupcake, repeat until either there’s no milk mixture left, or the cupcakes seem to have absorbed all they can (it looks like a lot of liquid, but they can take it!). Place in the fridge for at least 20 minutes before icing.

For the icing:
1 1/2 cups heavy whipping cream
1 tsp. vanilla extract
1 cup sugar

Whip the cream, sugar and vanilla together until thick. Spread on top of cupcakes, decorate as you see fit.

Be sure to keep the cupcakes refrigerated, but mostly, enjoy!