Step 1

Preheat the oven to 325oF.Line muffin pans with waxed paper cups (available in baking supply stores).

Step 2

Sift the flour.

Step 3

With an electric mixer, over medium speed, beat the egg whites, baking soda and salt until soft peaks form (see stages in beating egg whites).

Step 4

Lower the speed of the mixer and add the egg yolks and sugar. Continue mixing until smooth, about 30 seconds.

Step 5

Add the butter, folding it in (I used a spatula). Then, mix in the flour in three or four batches, mixing by hand (carefully, so as not to break the precious air bubbles that will add volume to the cupcakes) until the mixture is well blended.

Step 6

Pour the batter into the paper-lined muffin pans, filling them only a little halfway through. The cupcakes will rise tremendously during baking, trust me, and you don’t want the baked cupcakes to reach the brim of the paper cups for reasons that I will explain later.

Step 7

Bake the cupcakes in a preheated 325F oven for 25 minutes.

Step 8

Meanwhile, stir together the three milks.

Step 9

While the cupcakes are warm, poke holes in them all the way to the bottom. I recommend a bamboo skewer.

Step 10

Get your three milk mixture and brush it little by little on the tops of the cupcakes. Wait for the cupcakes to absorb the milk before brushing again. Continue brushing until all the milk mixture has been absorbed by the cupcakes.

Step 11

Top the cupcakes with whipped cream. Dust with ground cinnamon. Serve and enjoy!