Tres Leches Cupcakes
User Reviews
4.8
36 reviews
Excellent
Tres Leches Cupcakes
Report
Super moist and delicious tres leches cupcakes with pipettes of the ultimate three milk mixture.
Share:
Ingredients
- 2 egg separated into whites and yolks
- ½ cup sugar divided into ⅓ cup and approximately 2 tablespoons
- 1½ teaspoon vanilla extract divided into 1 teaspoon for the cupcakes and ½ teaspoon for the decoration
- ½ teaspoon baking powder
- ⅔ cup all-purpose flour or plain flour
- pinch salt
- pinch ground cinnamon
- ¼ cup milk or whole milk, full fat
- ¼ cup condensed milk
- ½ cup evaporated milk
- ½ cup heavy cream or double cream, +1½ tablespoons for milk mixture
- ½ tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F (175C/160C Fan) and prepare a cupcake tray with 9 cupcake cases.
- In a medium bowl, using a handheld electric whisk, beat the egg whites on high for a couple of minutes until soft peaks form. Begin to slowly add ⅓ cup of sugar (adding about a half tablespoon at a time). Continue to beat on high until glossy stiff peaks form. Set aside.
- In a separate large bowl, using the same whisk (no need to change the beaters), beat the egg yolks, vanilla and remaining (approximately 2 tablespoons) sugar. Beat for a minute or two until light and frothy. Add the flour, baking powder, cinnamon, salt and milk. Mix together with a spatula to combine.
- Add a large spoonful of the egg white mixture to the egg yolk mixture and mix together - this will help to loosen the heavier egg yolk mixture in preparation for adding the rest of the egg white meringue. Now add the remaining egg whites in and fold gently to incorporate. Try not to knock out all of the air - this will help make for cakes that soak up a good amount of the milk later.
- Spoon your batter into the prepared cupcake tray, filling the cases to half or three quarters full. Place in the centre of the oven and bake for about 20 minutes until a skewer inserted in the centre comes out clean.
- While baking, mix your evaporated milk, condensed milk and 1½ tablespoon of heavy cream together and set aside.
- Remove the baked cakes from the oven, but leave in the tin. Wait about five minutes, then poke with a toothpick all over and start to add the milk mixture. Using a spoon gently add a little to the tops of the cakes, spreading over the surface to allow this to soak in. Only a little will soak in at a time, so repeat the process three or four times adding just a little of the milk each time until the cakes stop soaking this up. You can now opt to wait and repeat again in half an hour or an hour (at which point the cake may take a bit more liquid), or you can reserve the remaining milk mixture to be served alongside the cupcakes.
- Whip your remaining heavy cream with your powdered sugar and ½ teaspoon of vanilla. Dollop or pipe on top of your cupcakes and dust with some additional cinnamon. You can add a pipette of the milk mixture or serve this alongside.
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.003g
(0%)
Cholesterol
59mg
(20%)
Sodium
70mg
(3%)
Potassium
122mg
(3%)
Fiber
0.3g
(1%)
Sugar
18g
(36%)
Vitamin A
315IU
(6%)
Vitamin C
1mg
(1%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9cupcakes
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 59mg | 20% |
| Sodium | 70mg | 3% |
| Potassium | 122mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
Other Recipes
You'll Also Love
