Mexican Capirotada Cupcakes with Coffee Liqueur Crema | Cacique® Foods

Ingredients

• 1 cup Cacique® Crema Mexicana
• 1 package (10 oz.) Cacique® Queso Fresco, crumbled
• 10 cups cubed (½ -inch) day old French bread or bolillos (about 4 bolillos)
• 12 oz. evaporated milk
• 3 eggs
• 1 tsp. pure vanilla bean paste (or extract)
• 1 tsp. ground cinnamon
• ¼ tsp. ground cloves
• ½ tsp. ground nutmeg
• Pinch of kosher salt
• 1 ¼ cups packed dark brown sugar or piloncillo, plus 3tbs
• ½ cup raisins, can use golden raisins
• ¼ cup shredded coconut
• ½ cup pecans, rough chop
• 2- 12-cup muffin pan or 4-6 cup pans 24 cupcake liners, you can also use silicone
• ½ lb. unsalted butter (2 sticks)
• ½ cup Cacique® Crema Mexicana
• ½ cup packed dark brown sugar
• ½ tsp. pure vanilla extract
• ¼ cup coffee-flavored liqueur