Tres Leche Cupcakes

I was looking through my Martha Stewart Cupcakes book and came across a recipe for Tres Leche Cupcakes. I remember when I was in high school I bough a slice of this cake from the cafeteria. I still remember how moist the cake was. It was incredibly sweet but went so well with a strong cup of coffee.

I made the cupcakes which was pretty simple. I let the cupcakes cool and then I poked small holes so that I can start pouring the milk mixture into it. I left the cupcakes in their trays and started pouring the mixture over the top. This was the hardest part of making them. The milk mixture was sticky and took so long to absorb.

I let the cupcakes sit for about 30 minutes before icing them. Usually Tres Leche Cupcakes have some whipped cream on top but I forgot to buy some so I took some Dulce De Leche and put a little bit of that on each cupcake. The cupcakes were very sweet. The Dulce De Leche on top made it even sweeter. But the sugar hit was well worth it. I will definitely make these again, maybe next time I will leave out the Dulce De Leche and go with the cream. You can also make the recipe below into baby cakes or just as a standard cake.

Tres Leche Cupcakes

6 large eggs¼ teaspoon baking soda
¼ teaspoon coarse salt
1 cup of sugar
½ cup of unsalted butter melted
1 cup of all purpose flour sifted

Milk Mixture

1 can sweetened condensed milk
¾ cream (you can also use full cream milk)
1 can evaporated milk

Method

Preheat oven to 180C.
Whisk together egg whites, baking soda and salt until they form soft peaks.
Add yolks and sugar and whisk it until it is completely combined. Fold in the melted butter.
Add the flour in small batches and fold through until it is all combined. Divide batter evenly into lined muffin trays.
Bake for 20 to 25 minutes or until golden brown.

Mix together evaporated milk, condensed milk and cream/full cream milk. Slowly pour mixture on top of the cupcakes until all the mixture is absorbed.

Let the cupcakes sit and dollop some cream on top. Enjoy.