Saturday, February 28, 2009

Tres Leches Cupcakes

Soak just about anything in condensed milk and top with real whipped cream and chances are I will eat it. Could this be why tres leches cake is just a little too hard for me to resist? Ok, so I have to preface this recipe by telling you that I go to the gym 5 times a week. I have to. There are just some things in life for which you are willing to sacrifice. See below:

Tres Leches Cupcakes

1 box of regular yellow or white cake mix, prepared (should make 24 cupcakes) + 2 tbsp lemon zest
1/2 12 oz can evaporated milk
1/2 14 oz can sweetened condensed milk
1/2 cup whole milk
1/2 cup whipping cream
1/4 cup confectioners' sugar

Bake your cake mix according to the instructions for cupcakes (plus the 2 tbsp lemon zest), or you can use this made-from-scratch recipe (minus the poppy seeds). If you are, in fact, making cupcakes, you'll definitely want to use baking cups.

While you're waiting for your cupcakes to bake, mix the evaporated milk, condensed milk, and whole milk in a saucepan and cook over medium heat till just boiling. Stir frequently. Remove from heat, transfer to a bowl, and cool completely.

After the cupcakes have finished baking, keep them in the pan. Using a toothpick or the thin end of a chopstick, poke holes in the cupcakes. Drizzle the tres leches sauce over the cupcakes. Cover and chill.

In a large mixing bowl, beat whipping cream and sugar until stiff peaks form. Once the cupcakes have cooled, or immediately before serving, spread the whipped cream over the tops of the cupcakes.


Tres leches translates to "three milks."

I saw a recipe for tres leches cake that included fresh strawberries in between the layers. For cupcakes, you could spread strawberry preserves on top before topping with whipped cream. Or you could top the whipped cream with slices of strawberry.

A friend at work recommended sprinkling cinnamon on top of the whipped cream.
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