Tres Leches Cupcakes & Mexican Brownies- Ole'

Happy Belated Cinco de Mayo or Happy Siete de Mayo! If you have been paying attention to this blog for the past year you may have noticed that my co-workers and I enjoy a good themed lunch from time to time. I think this is mostly forced by Natalie and I because we LOVE to order fabulous decor from Oriental Trading. Unfortunately we didn't plan this lunch far enough in advance to order any amazing party supplies, but it was a fun lunch anyway. We catered in some burritos, quesadillas, and chips and salsa, and I offered to make some mexican inspired treats. Ale also made some delicious guacamole, it disappeared almost immediately!

The cupcakes and the brownies both turned out great! I have a feeling I will be making the brownies again and again. Not only are they easy, but cinnamon cream cheese frosting....need I say more?! Thank  you Bridezilla Bakes for another amazing recipe!

The cupcakes are yet another recipe from the Martha Stewart Cupcakes book. Since the recipe is not on-line here is a link to the closest thing from her website, a Tres Leches Cake They were very tasty, but they were extremely time consuming and if I am to make them again I will definitely make at least a few more cupcakes. I made 20 (like the recipe stated) and a few of them ended up being a little too big,  making it very tricky to brush the tres leches mixture onto. It was messy! I ended up placing the cupcakes on wire racks over cookie sheets in order to catch the mixture that didn't soak in. This was also my first time making whipped cream since the kitchen aid mixer landed in my kitchen and it whipped up like a dream! I don't think I will ever again buy whipped cream.

Mexican Brownies with Cinnamon Cream Cheese Frosting
-1/2 C Flour
-1-1/2 teaspoons Ground Cinnamon
-3/4 teaspoon chili powder
-1/2 teaspoon cayenne pepper
-10 tablespoons unsalted butter
-1-1/4 C sugar
-3/4C +2 tablespoons unsweetened cocoa powder
-1/4 teaspoon salt
-1/2 teaspoon vanilla
-2 large eggs

1. Position a rack in the lower third of the oven and preheat to 325°. Line an 8"x8" baking pan with aluminum foil. Spray foil with non-stick spray. Allow some foil to overhang for easy removal.
2. Whisk together flour and spices. Set aside.
3. Melt the butter in a double boiler and add sugar, cocoa, and salt until the mixture is hot to the touch. The mixture will be grainy, but everything should be fully incorporated.
4. Stir in the vanilla. Add the eggs one at a time. When the batter looks shiny add the four and spice mixture and stir until just incorporated. Then beat vigorously for 40 strokes. Spread evenly in lined pan.
5. Bake 20-25 minutes, until a toothpick comes out of the center just slightly moist with batter. Cool completely before frosting.

- 4 oz cream cheese, softened
-3 tablespoons unsalted butter, softened
-1/4 teaspoon vanilla
-1 cup confectioner's sugar
-2 teaspoons cinnamon

1. Beat cream cheese, butter, and vanilla at high speed until fluffy (about 3-4 minutes). Sift in confectioner's sugar and cinnamon and beat at medium speed until incorporated. If the frosting is too thin slowly add more confectioner's sugar 1/4 cup at a time; if it is too thick slowly add warm water 1 tablespoon at a time.

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