Mexican Mantecadas with Lime Atole

Ingredients

• 3 large eggs
• ¾ cup white sugar
• 2 teaspoons vanilla extract
• ½ cup whole milk Grated zest of 1 orange
• ¾ cup vegetable oil1
• ⅔ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

For Whipped cream:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For Lime Atole:

• 5 cups whole milk
• Zest of 2 large limes, peeled off in strips
• ¾ cup white sugar
• 1 cup water
• ¼ cup cornstarch
• Orange slices, for garnish (optional)

Instructions

1. 1
   Preheat the oven to 350 degrees F. Line two muffin tins with paper liners (15 cups total).
2. 2
   In a stand mixer with the whisk attachment, whip the eggs and white sugar until light and fluffy, about 10 minutes. Add the vanilla, milk, and orange zest and slowly whisk to combine. Pour in the oil slowly while the machine is running at low speed.
3. 3
   In a small bowl, sift together the flour, baking powder, and salt. Using a silicone spatula, fold the dry ingredients into the wet mixture until well incorporated, removing as many lumps as possible without over-mixing.
4. 4
   Divide the mixture into the lined muffin tins, filling each cup three-quarters of the way. Bake for 18–20 minutes, or until golden brown. Transfer to a wire rack and let cool.
5. 5
   To make the whipped cream, in a stand mixer with the whisk attachment, whip together the cream, powdered sugar, and vanilla until soft peaks form, 2–3 minutes.
6. 6
   Top each mantecada with a dollop of whipped cream and a small piece of orange and serve with a glass of atole.
7. 7
   Combine the milk, lime peel, and sugar in a medium saucepan. Place the pan over high heat and stir until the sugar is dissolved.
8. 8
   Meanwhile, in a small bowl, whisk together the water and cornstarch until completely dissolved.
9. 9
   When the milk starts to simmer, add the cornstarch mixture, whisking constantly. Lower the heat to medium-high and cook, stirring continuously, for 5 minutes, or until slightly thickened. Strain and serve.