6 large eggs, separated, at room temperature
1 cup sugar
1 can (14 oz) sweetened condensed milk
Bake, rotating tins halfway through, until light golden brown - about 25 minutes. Remove from oven. Immediately poke holes in the cupcakes with a skewer. Whisk together evaporated milk, condensed milk, and heavy cream.
Draw one to two ounces of the milk mixture into the meat injector, then slowly empty into each cupcake. When milk sits on the top surface and won't soak in any further, move on to the next cupcake.
This is the tedious part! Or, as Marin says, this is really really boring.
Repeat the process until most of the liquid has been used or cupcakes will not take any more milk. I only got about 2/3 of my milk mixture into the cupcakes; after that, they were fully saturated and wouldn't absorb a drop more.
These cupcakes are at their saturation point.
(See why you don't want to overfill the muffin tins?)
Allow cupcakes to sit and absorb the milk for at least 30 minutes, or up to 1 day in the refrigerator in a closed container. Bring to room temperature and top with whipped cream or dulce de leche to serve.
This is my brother's pretty cake platter. I covet it.
Dulce de Leche
1 (14-ounce) can sweetened condensed milk
Sprinkling of sea salt
Preheat oven to 425° F. Pour can of sweetened condensed milk into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt, then cover the pie plate snugly with aluminum foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the pan until it reaches halfway up the side. Bake for 1 hour to to 1 hour and 15 minutes. Check a few times during baking and add more water to the roasting pan if necessary.
Once the dulce de leche is nicely browned and caramelized, remove from the oven and let cool. Whisk until smooth.
I'll fully admit I intended to top the cupcakes with whipped cream and drizzle the dulce de leche over the top, but in my mad rush to complete all desserts on schedule I overwhipped my cream. It turned out to be a fortuitous error - the gooey cupcakes topped with dulce de leche alone were perfect!
That said, I'll probably go ahead and try out the whipped cream for real next time.
(Oops... had to correct my place card!)