Tres Leches Cupcakes with Dulce De Leche Buttercream2015-05-04
- Yield : 16-24
- Prep Time : 0m
- Cook Time : 20m
- Ready In : 60m
It’s Cinco De Mayo week so decided why not pick a mexican dessert. This is a recipe for Tres Leches Cupcakes with Dulce De Leche Buttercream. Tres Leches translate to tree milk cakes is a type of sponge cake soaked with 3 kinds of milk. There are a couple different variations of this cake, one using coconut milk instead of heavy cream as one of the milks and the other is using butter or not in the cake. For this recipe, I used the butter variant and coconut milk, It turned out not so bad however it is more dense. I will have try not using butter next time as it become a very light cake. Overall, pretty straight forward cupcake with an added step of poking the holes and filling with the 3 milk mixtures.
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, seperated
- 1 teaspoon vanilla extract
- 1 1/4 cup milk
- Half 12-ounce can evaporated milk
- Half 14-ounce can sweetened condensed milk
- 3/4 cup cream / coconut milk
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 cup dulce de leche
Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
In a large bowl, Sift together the flour, baking powder, baking soda and salt.
In a mixer, Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add egg yolks 1 at a time. Then add the vanilla and mix until fluffy.
Fold in the flour mixture, alternating with the milk. Do not over mix.
In a separate bowl, whisk the egg whites on high speed until stiff peaks form. Fold into cake batter.
Fill standard paper-lined muffin cups 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 that has been placed over a baking sheet to cool.
While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. poke several holes in the top of each of the cupcakes. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
In a medium-sized mixing bowl, beat butter on high speed for three minutes, until light and fluffy.
Mix in powdered sugar and salt until fully combined. Mix in dulce de leche. Spread or pipe on cooled cupcakes. Enjoy!