We’ve all heard it before. Patience is a virtue. All things come to those who wait. That’s all nice but when it seems like you’ve been waiting forever for something to happen – whether it’s a job, a significant other, a clean bill of health, success, or even just a feeling of inner peace – you gotta stop and wonder – well, why does it have to take so bloody long?
None of us likes to wait in a culture – a global culture – of instant gratification. And yet, wait we must. Usually, it seems like we must wait the longest for the things we want the most. Why is that? Well, have you noticed that when that thing finally arrives in our lives – whether it’s the latest Ipod or the corner office or the guy you’ve been crushing on for so long – how quickly it loses its charm?
Doesn’t it feel like life then, ends up being a constant journey of waiting? Sometimes while we’re waiting, we decide we actually didn’t want that thing anyway. Then, we’re waiting for the next thing. And when the next thing comes, we already want the other next thing. Got the job? Want the spouse. Got the spouse? Want the house. Got the house? Want the fancy appliances. Got the appliances? Want to go on vacation. It never ends, does it?
But that’s the key. It never does end. Because life is always in the process of happening. And the things we want are always coming. The longer the wait, the sweeter the rewards. All we have to do, is know that, and make the most of every opportunity that’s available to us now. Now, right now. Look around, because those opportunities are definitely there. Even if the opportunity available to you right now is to slow down. Take a breather. Eat a cupcake. Maybe even make some.
Indeed, all things do come to those who wait. And the rewards? They’re definitely sweet.
Tres Leches Cupcakes – makes about 10 cupcakes
(adapted from Martha Stewart’s Cupcakes)
Patience will definitely come into play here when it’s time to soak the cakes with the 3-milk-mixture. It’ll seem like way too much soaking liquid for the amount of cupcakes you have, but you really do need to use all of it up. And yes, this takes a little time and a good dose of patience as you wait for the milk mixture to soak in. Then again, you can use this time to contemplate how crazy it is that a tiny little cake could absorb SO much liquid!
3 large eggs, separated @ room temp
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sugar
1/2 stick unsalted butter, melted, cooled
1/2 cup all purpose flour, sifted
1/2 of 12 oz can evaporated milk (okay to eyeball it)
1/2 of 14 oz can sweetened condensed milk (ditto)
1/4 cup + 2 tablespoons heavy cream
For Whipped Cream Topper:
1/2 cup heavy cream
1 tablespoon confectioner’s sugar
Cocoa powder or cinnamon for dusting
Preheat oven to 325. Line muffin tin with paper-lined foil liners.
Whisk egg whites, baking soda and salt with electric mixer on medium until soft peaks form. Add yolks and sugar and mix on low until thoroughly combined. Fold in melted butter using a flexible spatula (it’s a foamy batter, so you wanna use something thin and delicate). Add flour in four batches, folding gently until combined.
Divide batter into muffin cups, filling each about half way. Bake until light golden brown, about 25 minutes. Remove from oven and poke holes into cupcakes using skewers or fork. Or whatever you’ve got.
Whisk together the evaporated milk, condensed milk and heavy cream. With cupcakes still in the muffin tin, brush the milk mixture using a pastry brush. Repeat until all the liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes or up to 1 day in the refrigerator, wrapped tightly with plastic wrap. Bring to room temp before serving.
For the whipped cream topper, whip heavy cream and confectioner’s sugar until soft and creamy. Dollop onto cupcakes. Dust with cocoa powder or cinnamon.