Mexican Capirotada Cupcakes Recipe | Cacique

Name: Mexican Capirotada Cupcakes Recipe | Cacique
Total time: 55 min
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; Sprinkles, for garnish; 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

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Mexican capirotada cupcakes with Cacique Queso Fresco and coffee liqueur Crema Mexicana make a festive dessert for holidays, brunch, and celebrations.

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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
Sprinkles, for garnish
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