Tres Leches Cupcakes ~ Dunk it, pump it or drizzle it. Whatever method you use to infuse your Tres Leche Cupcake (“three milk cupcake) is fine. Just be sure that one of the three milks is coconut milk. Then finish off this dairy-dream cupcake with some dulce de leche buttercream frosting, a little dusting of chocolate shavings, and you’ll be peeling away the cupcake wrapper faster than a kid with a…uh, cupcake.
Last week I was huffing and puffing about my laziness and I was all about turning out desserts that I couldn’t eat in order to save the stretched out seams on my fat jeans. Then I realized . . . boring! Who wants to make desserts and not partake? Maybe once, maybe twice but beyond that is madness!
Hello decadence. Hello cupcake.
Okay, I’ll admit, I’m balancing my sweet butter cravings with a pair of Nikes and Foster The People stuck on repeat. Adding to that, lucky for me, my SIL Molly is a kick ass Beach Body coach that I’m guessing after being on her regimen for 4 weeks, my muffin top. . . .Well, it’ll be optional.
Now here’s an option for you: I’m helping to promote this post, so if you’re inclined, take a hop over and give a bark to this totally adorable blogger and her dog. They are checking out Purina’s Pro Select Plan. And serioulsy, how freaking cute is Connor? Pssst. . . there’s also a $100 Visa card giveaway going on over there!
A few notes:
- The original recipes calls for a ¼ cup of shortening, but I switched it out with butter. The original recipe also calls for garnishing the frosting with 1 cup of toasted coconut flakes but I opted for a dusting of chocolate grated chocolate because I didn’t want the coconut to overshadow the dulce de leche frosting.
- Make sure to use coconut milk and not cream of coconut as the latter is much sweeter and thicker. Coconut milk can be found in the international food section of most local grocery stores.
- The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce. I’ve written the recipe as 1/2 cup – 1 cup to account for varying ducle de leche consistency that can run on the thinner side when purchased from the store versus making a homemade version that is usually thicker. I recommend starting with 1/2 cup and mix to combine then taste and add more if needed.
Tres Leches Cupcakes
Makes 14-16 cupcakes
Tres Leches Cupcake
Cupcake portion adapted from Foodnetwork.com
Preparation: Heat oven to 350 degrees F. Line cupcake wells with paper liner.
- ¾ cup unsalted butter, softened
- 1 cup 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
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand), optional for garnishing the frosting
Dulce de Leche Buttercream Frosting:
- 5 large egg whites
- 11/2 cup sugar
- 4 sticks unsalted butter, diced and softened
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/2-1 cup of dulce de leche, room temperature (click here for a homemade recipe with a step-by-step pictorial instructions)
- 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-linyed wells 3/4 full. 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. Alternatel, 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. Refrigerate for 2 hours or overnight before frosting.
- Save lightly toasted flaked coconut for garnishing cupcakes once frosted.
Dulce de Leche Buttercream Frosting:
- Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
- Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume and forms stiff peaks when the whisk is pulled up out of the meringue.
- Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.
*NOTE: The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce. I’ve written the recipe as 1/2 cup – 1 cup to account for varying ducle de leche consistency that can run on the thinner side when purchased from the store versus making a homemade version that is usually thicker. I recommend starting with 1/2 cup and mix to combine then taste and add more if needed.
1. Frost cooled cupcakes with dulce de leche buttercream and either sprinkle lightly toasted flaked coconut on top or dust with grated chocolate.