For The Frosting:
In the bowl of a mixer fitted with a whisk attachment, add 2 cups heavy cream.
Mix on high until the whip cream starts fluffing.
Add 1/4 cup powder sugar and 1 teaspoon vanilla to the mixture.
Beat on high until peaks form.
Remove from the mixer and set aside in the fridge.
For the cupcakes:
Preheat the oven for 325 degrees F
Line standard muffin tins.
Makes approx. 18 cupcakes. Set aside.
In a bowl whisk together the evaporated milk, heavy cream, and condensed milk.
Place in the fridge. (Tres Leches mixture)
In a small bowl add 1 cup flour.
Whisk the flour and set aside.
In the bowl of an electric mixer fitted with the whisk attachment add 6 egg whites.
Add salt and baking soda.
Set on high until soft peaks form.
Add in yolks and sugar.
Mix until combined.
Turn mixer off and fold in the butter with a spatula.
Lightly mix in the flour in batches.
Divide the batter equally unto the lined cups.
Place in the oven for 17-20 minutes until done.
While cupcakes are baking place the 8 cookies inside a ziploc baggy.
With the aide of a rolling pin, smash the cookies until they are crumbs. Set aside.
Once the cupcakes are done. Set aside to cool.
With a toothpick, poke holes in each of the cupcakes.
Make sure not to go through the lined paper.
Take the Tres Leches mixture out of the fridge.
Using a pastry brush, brush on the Tres Leches onto each cupcake.
Coat each of the cupcakes 2-3 times.
Set the cupcakes into the fridge for 30 minutes or over night.
Take the cupcakes out and top each one with a sprinkling of the shortbread crumbs.
Top with a dollop of Whipped Cream and a dash of cinnamon.