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Mini Tres Leches Cupcakes

February 25, 2012

I really love cupcakes.  I love mini cupcakes even more so.  There is something about working with miniature stuff that is overwhelming appealing to me.  I believe that it has a lot to do with the focus that is required to pay attention to the fine details.  It is more of a challenge and takes a little longer but you really do taste the love that went into each wee cupcake 🙂

Are you familiar with Tres Leches cake?  Tres leche is Spanish for “Three Milk” cake.  Traditionally, it is in the form of a sponge cake that has been soaked in the three milks.  What are the three milks?  They are evaporated milk, sweetened condensed milk, and coconut milk.  When butter is used, the tres leches is a very light cake, with a lot of air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.  Now, take all that wonderful information and squeeze it down into mini cupcake formation, are you with me?  I thought you might be 🙂  I found this variation over at Bakers Royale.  Naomi, bakes up THE most incredible cupcakes and treats.  She truly is an inspiration, thank you Naomi for all of your cupcake knowledge and skills 🙂

These cupcakes are incredible little morsels 🙂  If you love moist cakes and cupcakes this is just the cupcake for you!  It just doesn’t get any moister than this.  You can dunk the cupcakes in the three milks, inject them with a meat injector, OR you can poke holes in the cupcakes and drown them in the milk.  Sounds like fun, right?!!  It totally was, I loved making these  bite sized little treats just as much as we loved eating them 🙂  I know that you are all consumed and wrapped up with excitement over the cake itself but we haven’t even gotten to the frosting.  The cupcake shouldn’t be covered with just any frosting, oh no.  This cupcake requires something amazing on top of it like Dulce de Leche Buttercream Frosting.  If you do not have Dulce de Leche on hand don’t worry.  You can make your own homemade Dulce de Leche by checking out this: Baking Basics:  How to make homemade Dulce de Leche.  It is a very helpful post that everyone should bookmark 🙂

Mini Tres Leches Cupcakes

¾ cup butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand), optional for garnishing the frosting or chunks of chocolate for more contrast.

To Prepare the Cupcakes

Preheat oven to 350 F. Line cupcake wells with paper liner.  In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, and baking soda. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into  cake batter.
Fill the cupcake liners  3/4 full. Bake for 10 to 14 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatively, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Makes 30 mini cupcakes

Dulce de Leche Buttercream Frosting

5 large egg whites, room temperature
1 1/2 cup sugar
2 cups butter, diced and softened
1 tablespoon vanilla
1/2-1 cup of dulce de leche, room temperature

To Prepare the Dulce de Leche Buttercream Frosting

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 F while whisking constantly.
Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
Add butter in one piece at a time, mixing to incorporate after each addition. Add the vanilla and mix to combine. Add dulce de leche and mix to combine.

Makes 3 cups

*NOTE: The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce.  Start with 1/2 cup and mix to combine then taste and add more if needed.

To Assemble

Frost cooled cupcakes, using a Wilton 2D tip or a 1 M, with dulce de leche buttercream and either sprinkle lightly toasted flaked coconut on top.  Alternately, top with a chunk of chocolate and dust with finely grated chocolate.

Source Bakers Royale

It doesn’t matter who you are or what you are looking for you need to make these mini Tres Leches cupcakes, share them and eat them with someone you love 🙂

From our kitchen to yours,
Sydney Jones

12 Comments leave one →
  1. February 25, 2012 8:11 pm

    Everything is just so much more fun in mini form!

  2. February 25, 2012 9:33 pm

    Oh my – these… these… that big pile of frosting on top… I think the most appropriate words for these are “pure, unadulterated decadence!” 😀

    They look amazing Sydney – tell me though, are there any left now though or could you not resist them? 😀

    • February 26, 2012 2:13 pm

      Thank you Charles 🙂 Certainly not. They disappeared shortly after making their debut appearance 🙂

  3. February 25, 2012 11:24 pm

    oh that sounds so good! they look amazing too!

  4. February 25, 2012 11:36 pm

    Simply beautiful presentation 😀

    Choc Chip Uru

  5. February 26, 2012 12:45 pm

    Quite simply – Que bonita!! 😉

  6. February 27, 2012 10:05 am

    These sound delicious. I love the look of the frosting piled on top too!

    • February 27, 2012 2:14 pm

      They were sinfully good 🙂 Frosting, I could have held back, but then where’s the fun in that?! 🙂

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