Let them eat (cup)cakes!

In honor of Cinco de Mayo, a couple of friends and I decided to hold a little backyard cookout, complete with slow-cooked spiced pork for tacos, grilled corn with a mayo and cream sauce (a sort of street food in Mexico), and Modelos. My contribution was a batch of Tres Leches cupcakes, which I based off of this recipe. I had never made Tres Leches anything, so I was kind of surprised to find out that the three milks are condensed milk, evaporated milk, and heavy cream. I had to be careful not to douse the cupcake in too much of the milk mix as I didn't want these to fall apart once outside of the foil wrapper. And don't throw the tops of the cupcakes away! Just cut off the top in a cone shape, so that when you take that section off, there will be almost like a well in which you can then spoon the milk mixture. Then replace the top of the cupcake, which will soak up the milk mix and will keep the pretty little rounded shape. Instead of the recommended meringue frosting, I opted for a more traditional whipped cream topping. Also, I couldn't bring myself to use maraschino cherries and the local grocery store was out of fresh ones, so I crowned the cupcakes with a nice little raspberry instead.