Tres Leches Cupcakes
Servings: 24
Print Recipe
Ingredients
Cupcake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 6 large egg at room temperature, separated
- 1 1/3 cups sugar
- 1/2 cup milk whole or 2%
- 1 tablespoon vanilla extractTres Leches Sauce
- 1 can 14 ounces Sweetened Condensed Milk (save 2 tbsp for whipped cream)
- 2/3 cup Evaporated Milk
- 1 cup coconut milkWhipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 2 TBSP Sweetened Condensed Milk
- Unsweetened flaked coconut toasted (optional)
Instructions
- Preheat oven to 350° F and line cupcake tins with 24 cupcake liners.
- In a medium bowl, sift flour, baking powder and salt together.
- Separate eggs and beat egg whites in large mixer bowl until soft peaks form. With mixer on, gradually beat in sugar.
- Beat in egg yolks one at a time, beating well after each addition.
- Next, Alternately beat in flour mixture with milk, starting and ending with the flour mixture.
- Mix in the vanilla extract.
- Fill cupcake liners 1/2 full and bake for 15 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool. While cooling make the tres leches sauce
- Poke holes in the cupcakes with a straw or fork.
- Pour 3 tablespoons of Tres Leches Sauce over each cupcake.
- Cover the cupcakes with plastic wrap and refrigerate for 4 hours or over night.
- Before serving top with a dollop of whipped cream and some toasted coconut.Tres Leches Sauce
- In a large glass measuring cup or bowl whisk together all but 2 tablespoons sweetened condensed milk (the 2 tablespoons of sweetened condensed milk is reserved to sweeten the whipped cream topping), evaporated milk and coconut milk.Whipped Cream
- Beat cream in small mixer bowl until stiff peaks form. Fold in remaining 2 tablespoons sweetened condensed milk. Use to top each cupcake before serving