I’m really loving CONDENSED MILK month!!! This Tres Leches cupcake might be small but it is Ah-ma-zing!!! So rich, so moist and so deeeelicious!!!
I love condensed milk!!! And this recipe makes me love condensed milk even more!! And how do I know that I love it? I usually closed my eyes on the first bite, and I surely did do that when I tasted this cupcake!!
Tres Leches means 3 milk and this recipe really do us 3 different kinds of milk. Whole, Condensed and Evaporated. And if you use the whipped cream topping, it can also be called Quatro leches. It’s a really rich dessert that is familiar in Latin America and it’s really easy to make. There are 3 things that you need to make, but all 3 is really really easy!!
The first one the cake. Cream the butter and sugar until it’s light and fluffy. Then add the eggs and the vanilla extract.
Then add the dry mixture of flour and baking powder.
I have to stay this batter is looking pretty good!!
Using an ice cream scoop, scoop the batter into the cupcake liner. Then bake for about 15-18 minutes until the toothpick inserted comes out clean.
While the cupcake is hot, poke it with a fork all over the surface. This is so that the milk mixture will be able to seep into the cupcake.
The cupcake is so easy to make, but the filling and topping is also easy to make too!! Next step is the milk mixture. Pour the 3 milks (Whole, condensed and evaporated) in the stand mixer bowl and mix together for 5 minutes until everything is together. If you are not ready to put everything together, you can put this milk mixture in the refrigerator until you are ready to use it.
And how do you make whipped cream? Just put whipped cream, sugar and vanilla extract in the stand mixer bowl and just mix it together until it becomes stiff peak. Simple, right?! And deeeelicous!!! A great topper for the cupcake!!
Pipe it on top of the cupcake with a piping tip. And …..
An amazing cupcake indeed!!! I love this cupcake. Small but mighty delicious!!! I love it!! Enjoy!!!
Happy Baking!!
| Servings |
18 cupcakes
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- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter
- 1 cup white sugar
- 5 eggs
- 1/2 tsp vanilla extract
- 2 cups whole milk
- 1 can sweetened condensed milk 14 oz
- 1 can evaporated milk 12 oz
- 1 1/2 cups heavy whipping cream
- 1 cup white sugar
- 1 tsp vanilla extract
Ingredients
Milk Mixture
Whipped Cream
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- Preheat oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with cupcake liners.
- In a medium bowl, mix together the flour and baking powder. This is the dry mixture.
- In a stand mixer bowl, cream butter and the 1 cup sugar together until fluffy.
- Add eggs and the 1/2 teaspoon vanilla extract and mix again.
- Add the dry mixture to the butter mixture and mix until well blended. Use an ice cream scoop to scoop the batter into the cupcake liners.
- Bake at 350 degrees F (175 degrees C) for 15 minutes until the toothpick inserted comes out clean.
- While the cupcake is still warm, poke with a fork to make holes for the milk mixture. To make the cake, poke the cake with a fork all over.
- In a stand mixer bowl, combine the whole milk, condensed milk, and evaporated milk together. Pour about 3 tbsp on each cupcakes. If making it into a 9x13 cake, pour all over the surface.
- In a stand mixer with the whisk attachment, whip the whipping cream, the remaining 1 cup of the sugar, and the remaining 1 tsp vanilla extract until stiff peak. Pipe on the cupcake. Because of the milk, make sure that the cupcakes are refrigerated.
If you are to make this in a 9x13 cake, you can grease and flour a 9x13 baking pan. Bake for 30 minutes. Do the rest of the steps the same way you are doing it for the cupcakes.
Adapted from : All Recipe
