Cinco de Mayo
These Tres Leches Cupcake treasures are made with simple ingredients. Like their cousin Flan, they showcase milk and sugar. Who would think a cake soaked in milk would be appetizing? One bite and you’ll be serving this every Cinco de Mayo.
2011 AniversaRecipe – Country Sausage
Recipe: Tres Leches Cupcakes with Dulce de Leche Whipped Cream
Prep Time: 30 Minutes | Inactive Time: 8 Hours | Cook Time: 20 Minutes per Batch | Yield: 36 Cupcakes | Level: Moderate
- 6 eggs
- 1 cup sugar
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1 3/4 cup sifted flour
- 2 cans evaporated milk
- 1 can sweetened condensed milk
- 1 cup heavy cream
Dulce de Leche Whipped Cream
- 2 cups heavy whipping cream
- 4 Tbsp powdered sugar
- 1 tsp vanilla
- 3/4 cup dulce de leche, (click here for an easy recipe with photo steps)
Special Equipment – 3 Muffin Pans, Hand or Stand Mixer
1 Preheat oven to 350 degrees.
3 Pour into an electric mixer bowl and beat with whips for 5 minutes until light in color and quadrupled in volume.
4 Set aside the beaters. Using a spatula, fold in half the flour into the batter. As soon as the flour disappears, add the rest of the flour and fold just until completely combined.
5 Fill a muffin pan lined with cupcake papers 3/4 full and bake at 350 degrees for 17-20 minutes. Cool on a wire rack.
8 Using a wooden skewer or fork poke holes in the cupcakes.
9 Pour 2 or more tablespoons of the milk mixture over each cupcake distributing all the milk mixture evenly among the cupcakes. Cover well with plastic wrap and refrigerate overnight.
Dulce de Leche Whipped Cream
10 On the next day, place a medium bowl and the beaters in the freezer for about 15 minutes.
11 Pour the whipped cream into the bowl and beat until soft peaks form. Add the vanilla and powdered sugar 1 tablespoon at a time. Continue beating until stiff peaks form. Do not over beat.
12 Using a pastry bag with a star tip, swirl on whipped cream on the cupcakes or mound with a spoon. Sprinkle with a little cinnamon and drizzle or dollop with dulce de leche.
This cake batter bakes into a very spongy cake. It soaks in a large quantity of liquid. When the Tres Leches mixture is combined, it will seem like the cake will not absorb that much liquid, but it will.
When served, it will may leak a little of the milk mixture on the plate. This is a signature characteristic of this cake. If it doesn’t leak it’s not the real deal.
Tres Leches Cake – Pour batter into 2 9-inch round cake pans which are either oiled and flour dusted or lined with parchment. Bake at 350 degrees for 20-24 minutes. Unmold the cake and cool on a wire rack. Set the cakes back in the cakes pans and poke liberally with a skewer or a fork. Pour half of the Tes Leches sauce on each cake distributing over entire surface. Cover tightly and refrigerate overnight. The following day, spread or pipe the whipped cream on the top of each cake round, dust with cinnamon and drizzle with dulce de leche; or garnish with fresh raspberries.
- Serve a cupcake without the topping after the tres leches sauce has begun to soak in and while still warm.
Inspiration – Rose Levy Beranbaum
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 5, 2012