Tres Leches Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs , separated
1 cup granulated sugar , divided
1/3 cup whole milk
1 teaspoon vanilla extract
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
1/4 cup whole milk
Foil muffin tin liners (not paper)
For the whipped cream:
1 pint heavy whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla extract
ground cinnamon , for topping
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Directions: |
Directions:Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
Fold egg whites into the batter just until combined.
Divide batter among muffin liners. (I fill them 3/4 full and am able to get about 22 cupcakes.)
Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.
Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.
Just before serving whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:20-24 cupcakes |
Preparation
Time: |
Preparation
Time:20 mins Cook Time 15 mins Total Time 1 hr 35 mins |
Personal
Notes: |
Personal
Notes: To make ahead: Make the cupcakes 1-2 days in advance (making them up to step 8 of the recipe) and store them, covered, in the refrigerator. (Do not poke holes in them yet).
To freeze: Make cupcakes up to step 8 and allow them to cool completely. Do not poke holes in them yet. Store them in a freezer safe bag for 2-3 months. Allow them to thaw completely, then poke holes and pour milk mixture over them.
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