 |
 |
 |
tres leches cupcakes
Can you call these cupcakes if you eat them with a fork? I discovered tres leches cake at a local Mexican restaurant, and have never been the same. However, last time I made it, I probably put on ten pounds. These little heavenly cakes are enough to satisfy a sweet tooth at the end of a meal, but won’t have you feeling like you need to run a 5k to burn them off.
To see instructional photos, please visit my blog on babble.
tres leches cupcakes
for the cake:
1 cup unbleached all-purpose four
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, at room temperature
3/4 cup sugar
zest of 1 lemon (optional)
2 eggs
1 teaspoon pure vanilla extract
1 cup milk
for the tres leches:
2/3 cup sweetened condensed milk (freeze whatever is leftover)
1/3 cup heavy cream
1/2 cup milk
1/2 teaspoon pure vanilla extract
for the garnish:
1/2 cup heavy cream
1 tablespoon confectioner’s sugar
1/4 teaspoon pure vanilla extract
fresh summer berries, such as strawberries or raspberries
1. Preheat oven to 350 degrees. Spray nonstick muffin tins with nonstick cooking spray. Set aside. In a small bowl, whisk together flour, baking powder, and salt.
2. In a medium sized bowl, cream butter and sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Mix in 1/3 of the flour mixture until just incorporated. Follow with 1/2 of the milk. Mix in the next third of the flour mixture, then the rest of the milk, and finally beat in the rest of the flour until just incorporated. Divide batter evenly among the muffin tins. Bake for 12-15 minutes, or until the middle cake bounces back when touched and some of the edges just barely start to turn brown. Let cool completely.
4. When the cake is cooled, mix together the three milks (condensed milk, cream, and regular milk) and pour half of the mixture evenly over the cakes while still in the muffin pan. Let it soak for an hour or so in the fridge. Pour over the rest of the mixture and let soak in the refrigerator for at least 4 hours, or overnight.
5. Use a plastic knife to gently run around the edges of all the cakes to loosen them. Place a large piece of parchment paper over the muffin pan, then top with a large baking sheet. Carefully invert the cakes onto the parchment paper and baking sheet. Use a spatula to place each cake on an individual plate.
6. In a small bowl, whip cream together with confectioner’s sugar and vanilla. Top each cake with a small dollop of whipped cream and a few berries.
19 Responses to “tres leches cupcakes”
Leave a Reply
I love these. I really do
Those look BEYOND heavenly!
I have been seeing tres leche cakes all over blogs, but you are the first to make them in individual servings. I love it! How better to stop ourselves from eating the entire thing?! My waist and thighs thank you.
I’m confused by one of your instructions. You say to freeze any remaining condensed milk. Aren’t you supposed to eat the leftover with a spoon and lick the can, possibly cutting your tongue on the sharp edges, to get every last drop?
Other than that, these look amazing!
Yes, well, Connie. That’s what I would be doing, but this IS supposed to be diet food, so . . .
I could live on diet food like this!
I love these too…I like the idea and the pictures…
Connie’s comment gave me a good chuckle
These look stunning.
These sound perfect for a lunch with friends this weekend!
[...] Tres Leches Cupcakes from Sophistimom [...]
How many cupcakes does this make?
Sarah—it should make 12.
I just made these cupcakes last weekend and they are so good! They were a huge hit. Thanks for the recipe.
Oh! I’m so glad you made them, Chanda!
[...] tres leches cupcakes for the cake: To see instructional photos, please visit my blog on babble . 1 cup unbleached all-purpose four individual tres leches cupcakes | sophistimom [...]
I have no idea where I clicked on this recipe from (although I do so within the last 5 minutes), but I’m so happy I did. These really look heavenly! The pictures are just amazing. The raspberries on the cream… just perfect.
I’m sure these also taste amazing. I made (and ate) tres leches cake for the first last summer and loved it. But my husband and I ate it within two days. Not so good. I love this idea! I will definitely be making these in a few months.
[...] post was SUPPOSED to be about these HEAVENLY Tres Leches Cupcakes I spotted at SophistiMom.com on Friday and knew I had to make IMMEDIATELY! (It is my FAVORITE cake…bar [...]
[...] Banana Bread ever., vanilla bean cupcakes with strawberry buttercream, tres leches cupcakes, and Whole Wheat Oatmeal Pancakes from [...]
These cakes make the perfect weekend breakfast!