TRES LECHES CUPCAKES
So let’s talk about some really amazing cupcakes. These are known as Tres Leches cupcakes and they are DIVINE! Vanilla cupcake soaked with 3 milks (Tres Leches) and topped with fresh cream and cinnamon sugar.
- Cupcakes:
- 1 ½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (about 120 g)
- 1 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Milk mixture:
- 1 can condensed milk
- 1 can evaporated milk
- 250 ml whipping cream
- Topping:
- 375 ml whipping cream
- ⅓ of a cup of icing sugar
- a dash of vanilla extract
- castor sugar mixed with powdered cinnamon
Preheat oven to 180 ºC.
Line a standard muffin pan with FOIL liners (don’t use paper as the milk will soak through) I got 20 cupcakes out of this recipe.
In a medium bowl whisk together the flour, baking powder, baking soda and salt and set aside.
Melt the butter. Whisk in the sugar and continue whisking until the mixture is no longer warm to the touch.
Whisk in the egg, buttermilk and vanilla until we’ll combined.
Add the dry ingredients to the wet mixture and whisk until lump free (don’t overmix).
Portion batter in the prepared tins. Don’t overfill. The muffin once baked must reach just under the rim of the liner
(I used about 2 tablespoons of batter per liner in muffin cup)
Bake cupcakes for 14 to 16 minutes until tops spring back to the touch.
Remove cupcakes to a wire rack and cool.
Once cool use a skewer or toothpick to poke holes in each cupcake (don’t pierce the lining at the bottom), go crazy and poke all over.
Make the milk mixture by blending the condensed milk, evaporated milk and cream.
Drizzle a spoon full of this mix over each cupcake and repeat 2 to 3 times depending how soaky you want your cupcake.
I used 2 tablespoons per cupcake.
Refrigerate cupcakes for at least an hour or covered overnight.
To serve whip the cream, icing sugar and vanilla until stiff peaks.
Dollop a spoon full on top of each cupcake and then sprinkle with the castor sugar cinnamon mix.
Keep in fridge until ready to serve.
These are really very nice cupcakes!!!
Recipe and photo: Dalila De Barros Viljoen
