Written by Chris –
Tres Leches Cake is a sponge cake soaked with a mixture of three milks: evaporated milk, sweetened condensed milk and heavy cream. You can vary the creams. I like to use lite coconut milk in place of the heavy cream, but you could also use whole milk. Whipped cream is traditionally used as the topping.
In this new recipe, the traditional Latin Tres Leches cake is transformed into delicious cupcakes. I was looking through our cupcake collection on meals.com and couldn’t believe we didn’t have a tres leches cupcake. How could that be? I have a huge, HUGE crush on traditional tres leches cake, and I’ll be the first to admit that I always go back for seconds, or take a piece far too big. Or scrape off the top of the cake with a spoon.
Seeing that I obviously lack self control when it comes to tres leches cake, I thought that making cupcakes out of this Latin cake would provide guidance of what a serving size looks like. Or at least that’s what I keep telling myself. Kidding aside, one sweet milk-filled cupcake will completely satisfy your cravings!
If you happen to be planning your Cinco de Mayo menu or thinking about a summer barbecue (not too far off!), this Tres Leches Cupcake recipe will make a great addition! They are perfect for bridal and baby showers, too!
Ingredients for 32 cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 6 large eggs, at room temperature, separated
- 1 1/3 cups granulated sugar
- 1/2 cup whole milk
- 1 tablespoon pure vanilla extract
TRES LECHES SAUCE
- 1 can (14 ounces) NESTLÉ CARNATION Sweetened Condensed Milk or NESTLÉ LA LECHERA Fat Free Sweetened Condensed Milk
- 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk (fat free evaporated milk works, too!)
- 1 cup lite coconut milk (you can use whipping cream or whole milk if you don’t like coconut milk)
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- Unsweetened flaked coconut, toasted (optional)
PREHEAT oven to 350° F. Line cupcake tins with 32 paper or foil liners.
SIFT flour, baking powder and salt into medium bowl.
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. Alternately beat in flour mixture with milk, starting and ending with the flour mixture. Beat in vanilla extract.
SPOON batter into prepared cupcake tins, filling only 1/2 full (be sure to not overfill or the tres leches sauce will overflow).
BAKE for 15 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 10 minutes. While cupcakes are cooling, make tres leches sauce.
FOR TRES LECHES SAUCE:
WHISK together all but 2 tablespoons sweetened condensed milk (the 2 tablespoons of sweetened condensed milk will be used in the topping to sweeten up the whipped cream), evaporated milk and coconut milk in a large glass measuring cup.
POKE holes in the cupcakes using a wooden pick, skewer or fork, penetrating to the bottom of the liner (but don’t poke through it).
SPOON tres leches sauce over each cupcake one tablespoon at a time. After it soaks in, add a little more. Each cupcake should hold about 3 tablespoons of sauce. Cover with plastic wrap and refrigerate for 4 hours. Cupcakes can be refrigerated overnight if you plan to serve these the next day.
BEAT cream in small mixer bowl until stiff peaks form. Fold in remaining 2 tablespoons sweetened condensed milk. Right before serving the cupcakes, add a dollop of whipped cream over each cupcake. Sprinkle with toasted coconut. (Toasting coconut is simple! Just add coconut to a skillet and cook it over medium heat, shaking the pan or stirring occasionally, until it starts to turn golden.)
I wanted to share the picture above with you. I made these cupcakes the other day but only had 2 muffin tins on hand. So I improvised and used a mini Bundt pan as well (the pan held 6 mini Bundt cakes). Obviously cupcake liners won’t work here, so I sprayed the pan with coconut oil, and proceeded with the recipe following the same directions as stated above. To remove from the pan, I placed a rimmed baking sheet over the Bundt pan and inverted it, shaking the pan to loosen the cakes. I needed to loosen each Bundt cake a little with a knife, but after that, they plopped right out. So if you get into a pinch like I did, don’t be afraid to improvise.
|Coconut-Lime Tres Leches Cake||Clásico Three Milk Cake|