Tres Leches Cupcakes
The classic triple milk-soaked cake in cupcake form. White cake moistened with sweet milk, topped with lightly sweetened whipped cream and fresh strawberries.
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The classic triple milk-soaked cake in cupcake form. White cake moistened with sweet milk, topped with lightly sweetened whipped cream and fresh strawberries.
1 can sweetened condensed milk
1 can evaporated milk
1 cup whole milk
2 1/4 cups all-purpose flour
1 cup sugar
3 1/2 tsp baking powder
1 tsp salt
4 ounces unsalted butter soft
1 1/4 cup tres leches milk mixture
1 tsp vanilla
4 egg whites
1 cup heavy cream
1 tbsp sugar
1/2 tsp vanilla (optional)
Combine all 3 milks together with a whisk. Keep refrigerated until ready to use.
1. Preheat oven to 350 F. Prepare a cupcake pan with FOIL liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine dry ingredients.
3. Add soft butter and mix until thoroughly combined.
4. Add about 3/4 cup of milk mixture and vanilla extract; beat on medium speed until fluffy, about 2 minutes.
5. Add remaining milk and egg whites. Beat an additional 2-3 minutes, scraping down the sides and bottom of the bowl at least once.
6. Pour or scoop batter evenly into prepared cupcake pan. Fill about 2/3 full.
7. Bake until cakes spring back when lightly pressed in center, about 22-28 minutes.
8. Cool cupcakes completely.
1. When cupcakes are cool, poke them all over with a skewer or fork.
2. Pour milk mixture over cupcakes using a pastry brush or squeeze bottle. Start with about a tablespoon per cake, pouring milk over the tops and moving on to the next until you've covered the entire batch. Then start over again, pouring milk over each cupcake and allowing to soak in. Repeat as many times as you see fit. I ended up using about 2 1/2 cups of my milk mixture.
1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until it begins to thicken.
2. Add sugar and vanilla; continue whipping until soft peaks form.
1. Frost each soaked cupcake with whipped cream as desired.
2. Top with fresh strawberries, if using.
Keep cupcakes refrigerated until ready to serve. Best if eaten within 2 days.
