I found several recipes for Tres Leches cake but I decided to make cupcakes instead of cakes so that I can giveaway some (I do not want to eat all that calories..hehe). I was afraid to turn a cake recipe into a cupcake because of the possibility that it might not hold firmly. Then, I found this recipe from Bakers Royale for a Tres Leches cupcake with Dulce de Leche buttercream frosting. I followed the recipe for the cupcakes but I did not use the frosting. I decided to do a simple frosting of whipping cream with vanilla extract, drizzled with Dulce de Leche. As I was assembling the cupcakes, I find it is too plain with just the Dulce de Leche so I sprinkled with some chocolate powder. I actually used Milo because that is the only one I have. :)
Well, here is the outcome.
Ooops! I did not notice the smudge in the liner. I was too much in a hurry to take the photo because my little darling angel turned off his halo again and is trying to simply make his way and take some of these yummies. See the evidence...
Here is the recipe, my modifications in Blue:
Tres Leches Cupcake
Adopted from Bakers Royale , yields 14-16 cupcakes:
- ¾ cup unsalted butter, softened
- 1 cup sugar (I used 1/4 cup brown sugar and 1/2 cup white sugar)
- 3 eggs, separated
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (I made my own buttermilk by mixing 3/4 cup fresh milk with 3/4 tablespoon cider vinegar, proof for 10 mins)
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk ( I used reduced fat coconut milk)
- In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into cake batter.
- Fill paper-lined wells 3/4 full.( Make sure to follow this and not to put too much batter because you need some space when putting in the milk mixture.) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
- Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternately, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. (I do not have a meat injector needle so I just proceeded with poking holes and pouring milk mixture until I can see that the liquid can no longer be absorbed by the cupcake.)Refrigerate for 2 hours or overnight before frosting.
- 1 cup whipping cream
- 1/4 teaspoon vanilla extract
- Dulce de Leche
- Put your mixing bowl and whisk in the freezer for about 15 minutes.
- If preparing the Dulce de Leche, you can follow the instructions from Kusina ni Manang. I used the microwave oven method because I want to make just a small batch. Just take note that when getting the right consistency, the mixture will thicken once cooled, so make sure you do not make it too thick or else you will find it hard to drizzle on top of the cupcakes. Let this cool before whipping the cream.
- In an electric mixer, beat the whipping cream and vanilla extract just until stiff peaks form.
I am submitting this post to Bake Along #43 - Theme : Tres Leches Cake hosted by Joyce of My Kitchen Flavours , Lena of Frozen Wings and Zoe of Bake for Happy Kids.