6 large eggs at room temperature, separated
1/4 tsp baking soda
1/4 tsp coarse salt
1 cup granulated sugar
1/2 cup unsalted butter, melted, then cooled somewhat
1 cup all-purpose flour, sifted
1 can (12 oz) evaporated milk
1 can (10 oz) sweetened condensed milk
3/4 cup whipping cream
Whipped Cream, for topping
Ground cinnamon, for garnish
Using a whisk or an electric mixer on medium speed, whisk together egg whites, baking soda and salt until soft peaks form. Combine yolks and sugar, reduce speed to low, and whisk into the whites. With a rubber spatula, gently fold in melted butter. Fold in flour in fourths.
Line muffin tins with paper-lined foil liners (important, don’t attempt with just paper). Divide batter evenly, filling to about half. Bake in a 325F oven, rotating pans half way through baking, until light golden, about 25 minutes. Remove from oven and, while still hot, using a skewer, poke cupcakes full of holes.
Whisk together evaporated milk, condensed milk and whipping cream. Slowly ladle, about 2-3 tbs at a time, over warm cupcakes, letting it soak in. Cool completely. Place, in a single layer, into airtight containers and refrigerate overnight.
To serve, bring cupcakes to room temperature and top with generous dollops of whipped cream and a dusting of cinnamon.