Side Pannel
Tres Leches Cupcakes r1
Tres Leches Cupcakes r1
- Recipe Submitted by maryjosh on 10/28/2016
Ingredients List
- 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)
- TOPPING
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- Unsweetened flaked coconut, toasted (optional)
Directions
PREHEAT oven to 350° F. Line cupcake tins with 32 paper or foil liners.
FOR CUPCAKES:
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.
FOR TOPPING:
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.)
FOR CUPCAKES:
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.
FOR TOPPING:
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.)
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