Happy Weekend: Tres Leches Cupcakes
OK, so I'm not eating any cupcakes for the next 9 weeks. But a girl can dream so here is a great recipe I found via Bakers Royale. I am managing my sweet tooth with yogurts and cereal bars, and I'm also not craving dairy as much as I thought I would. Anyway beach workout again tomorrow morning and I'm actually looking forward to it. Cheers and have great weekend.
Tres Leches Cupcakes
Makes 14-16 cupcakes
Tres Leches Cupcake
Cupcake portion adapted from Foodnetwork.com
Preparation: Heat oven to 350 degrees F. Line cupcake wells with paper liner.
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 3 eggs, separated
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand), optional for garnishing the frosting
- In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into cake batter.
- Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
- Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
- Save lightly toasted flaked coconut for garnishing cupcakes once frosted.
Dulce de Leche Buttercream Frosting
- 5 large egg whites
- 11/2 cup sugar
- 4 sticks unsalted butter, diced and softened
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/2-1 cup of dulce de leche, room temperature (click here for a homemade recipe with a step-by-step pictorial instructions)
- Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
- Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
- Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.
*NOTE: The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce. I’ve written the recipe as 1/2 cup – 1 cup to account for varying ducle de leche consistency that can run on the thinner side when purchased from the store versus making a homemade version that is usually thicker. I recommend starting with 1/2 cup and mix to combine then taste and add more if needed.
1. Frost cooled cupcakes with dulce de leche buttercream and either sprinkle lightly toasted flaked coconut on top or dust with grated chocolate.