Try this Tres Leches Cupcakes recipe, or contribute your own.
- 1 cup heavy whipping cream
- 1/2 tsp cinnamon
- cinnamon sugar
- 1/2 cup heavy whipping cream
- 1/4 tsp salt
- 1 can sweetened condensed milk
- 1 1/2 tsp baking powder
- 1 cup flour
- 1 can evaporated milk
- 1 cup sugar divided
- 5 whole eggs separated
- 1/3 up coconut milk
- 1 tsp butter-vanilla emulsion (or substitute with vanill
- 3 tbsp powdered sugar
- fresh sliced strawberries
- Carbohydrate 435.971730916828 g
- Cholesterol 452.157672444015 mg
- Fat 119.264619223779 g
- Fiber 0.694716646830241 g
- Protein 54.5804579067969 g
- Saturated Fat 74.3724083638073 g
- Serving Size 1 1 recipe (1221g)
- Sodium 56754.5946082399 mg
- Sugar 435.277014269998 g
- Trans Fat 6.16090508628851 g
- Calories 2968 calories
Step-by-step
- Set oven to 350 degrees and line a muffin pan.
- In a large bowl combine flour, baking powder, salt and cinnamon.
- In another bowl separate the egg yolks and whites. To the yolks add ¾ cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and butter-vanilla emulsion. Mix until combined. Slowly, and gently incorporate yolk mixture into flour mixture.
- Beat egg white on high until soft peaks form. Add the remaining ¼ cup of sugar and beat until stiff but not dry. Gently fold egg whites into batter until incorporated being careful not to over mix.
- Scoop batter into cupcake liners and bake for 15 minutes or until toothpick inserted in center comes out clean. Remove to a wire rack to cool completely (about 10 minutes).
- In a bowl combine ½ cup heavy whipping cream, one can of sweetened condensed milk, and evaporated milk. Whisk until smooth and combined.
- Score the tops of each cupcake with a sharp knife so liquid can easily be absorbed.
- Pour one tablespoon at a time into each cupcake, let it absorb and continue until you have put 3 tablespoons into each cupcake. Let them stand and absorb for about 20 minutes.
- Beat whipping cream in a large bowl until soft peaks form, add the powdered sugar and continue to beat until stiff. Scoop a heaping amount onto each cupcake and sprinkle with cinnamon and sugar and top with fresh sliced strawberries.
Dense, porous crumb supporting a heavy, sweet three-milk soak requires precise mechanical aeration rather than chemical leaveners alone. Whipping separated egg yolks with three-quarters of the total sugar until pale yellow creates the emulsion base, while whipping the whites separately to stiff peaks introduces the necessary lift. Folding these whipped whites into the batter gently preserves trapped air pockets, which later act as channels for liquid absorption. Overmixing deflates this foam, resulting in a rubbery texture that repels moisture instead of drinking it up. Baking at 350 degrees Fahrenheit for fifteen minutes sets the sponge structure adequately without browning the exterior excessively. Scoring the cooled tops with a sharp knife allows the dairy mixture—composed of evaporated milk, sweetened condensed milk, and heavy cream—to penetrate the interior efficiently. Spooning the liquid gradually, using three tablespoons per cake with intervening rest periods, prevents pooling and ensures even saturation. Whipping the remaining cream with powdered sugar to stiff peaks provides a stable topping that contrasts the soaked crumb underneath.
