HOW TO MAKE EASY TRES LECHES CUPCAKES
Tres leches cake is a traditional and most beloved cake in Mexico. As a child there wasn’t a year that I didn’t have the old fashioned tres leches cake for my birthday.
WHY YOU’LL LOVE MAKING TRES LECHES CUPCAKES
- First of all, this is an easy, fun twist on how the traditional tres leches cake is served. It’s a smart way to make it “different” without actually messing with the classic taste.
- Usually decorating a cake can be a challenge for most of us who aren’t into cake decoratoring, so turning your tres leches dream cake into cupcakes makes it so much easier for the everyday home baker to create a visual masterpiece!
- You can easily pick a theme with the cupcake baking cups, decorate and customize the toppings.
- Lastly, having tres leches cupcakes ready to serve during an event is less messy, much faster and more organized. You won’t have to worry about standing there trying to cut even slices for your guests.
EQUIPMENT
- 12 foil cupcake cups or double the foil paper liners
- cookie scooper (2 tbsp scoop)
- 10 ounce condiment squeeze bottle
- hand mixer
- baking tray
- 18 inch piping bags
- piping tips of your choice
STEP BY STEP INSTRUCTONS
(Video Below)
- Make the cake batter:
- In a bowl mix 1 cup of flour with 1 1/2 tsp baking powder. Set aside.
- In another bowl, whip two eggs with 3/4 cup sugar, until fluffy (for about 6 to 7 minutes). Then add 1 tsp vanilla, and mix.
- Now gradually start mixing in the flour into the wet ingredients with a spoon and add 1/4 cup of milk until just combined. Don’t over mix.
- Bake the cupcakes:
- You can either use a baking tray to place 12 foil baking cups on top for baking. Or you can use double foil cupcake liners with a regular 12 cupcake baking pan. Just make sure to use foil material to prevent the tres leches from dripping.
- Use a 2 tbsp cookie scooper to put about two scoops of batter for each cupcake.
- Bake at 350 F for about 23 minutes.
- Prepare the tres leches mixture:
- Use a small pitcher to mix together 1 cup heavy cream, 1 can evaporated milk and 7 oz condensed milk. You can add more condensed milk to level up the sweetness according to your taste.
- Mix liquids together with a whisk or spoon.
- Set aside in the fridge for later.
- Soak the cupcakes:
- You can start the soaking process once the cupcakes have cooled down for about 15 to 20 minutes.
- Take the pitcher with the tres leches mixture out of the fridge and pour it inside a 10 once condiment squeeze bottle (preferably one with a long, thin spout).
- Poke the cupcakes with the bottle spout and squeeze in as much liquid as possible. Once the cake absorbs the liquid, you can always go back and add more tres leches mixture to maintain the cake perfectly moist.
- Cover your cupcakes and set aside in the fridge.
- Prepare the fresh whipped cream topping:
- Put 2 cups of heavy cream in a bowl.
- Start mixing with a hand mixer on medium-high speed. Gradually add 4 to 9 tbsps of powder sugar (2 to 3 tbsps at a time). Add as much as you need to customize the sweetness.
- Add 1 tsp of vanilla extract.
- Mix until stiff peaks form, then stop (about 5 to 7 minutes).
- Do NOT over mix or you’ll turn the heavy cream into butter!
- Frost the cupcakes:
- Take an 18 inch piping bag and a piping tip of your choice (I used Ateco 809 tip).
- Put the piping bag with the tip inside in a cup and fill it with cream.
- Now start frosting your cupcakes!
- Add any toppings of your choice (berries, caramel or chocolate drizzle, edible shimmer dust, candy etc.)
- Refrigerate
- Cover your cupcakes and refrigerate until ready to serve. It’s best to refrigerate over night for perfectly cold tres leches cupcakes!
HOW TO MAKE EASY TRES LECHES CUPCAKES
Tres leches is a traditional, most beloved cake in Mexico. For every birthday, as a child, the cutting of the old fashioned tres leches cake was always the main event!
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Servings: 12 cupcakes
Equipment
- 12 Foil cupcake cups or double the foil paper liners
- baking tray or regular 12 cupcake pan
- 10 once condiment squeeze bottle
- cookie scooper (2 tbsp scoop)
- hand mixer
- 18 inch piping bags
- piping tips of your choice
Ingredients
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 2 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1/4 cup milk
- fruit optional: strawberries, blueberries, peaches etc.
Tres Leches Mixture
- 7 oz condensed milk half of one 14 oz can, add more to level up sweetness
- 1 can evaporated milk
- 1 cup heavy whipping cream
Fresh Whipped Cream
- 2 cups heavy whipping cream
- 4 to 9 tbsp powder sugar add 3 tbsps at a time to customize sweetness
- 1 tsp vanilla extract
Instructions
Make the cake batter
- In a bowl mix flour with baking powder. Set aside. In another bowl, the eggs with the sugar, until fluffy. Add vanilla, and mix.
- Gradually start mixing in the flour into the wet ingredients with a spoon. Add the milk until just combined. Don’t over mix.
Bake the cupcakes
- Either use a baking tray to place 12 foil baking cups on top for baking. Or double foil cupcake liners with a regular 12 cupcake baking pan. * Make sure to use foil material to prevent dripping.
- Put about two scoops of batter for each cupcake. Bake at 350 F for about 23 minutes.
Prepare the tres leches mixture
- Use a small pitcher to mix the heavy cream, evaporated milk and condensed milk together. Adjust sweetness to your taste. Set aside in the fridge.
Soak the cupcakes
- Once the cupcakes have cooled down, take the pitcher with the tres leches mixture and pour it inside the squeeze bottle.
- Poke the cupcakes with the bottle spout and squeeze in the milk. Let the cake absorb the liquid. Go back and add more milk mixture as needed. Cover your cupcakes and set aside in the fridge.
Prepare the fresh whipped cream topping
- Put the heavy cream in a bowl. Mix with a hand mixer on medium-high speed. Gradually add 4 to 9 tbsps of powder sugar (2 to 3 tbsps at a time). Customize sweetness to your taste. Add 1 tsp of vanilla extract.
- Mix until stiff peaks form, then stop (about 5 to 7 minutes). Do NOT over mix or you’ll turn the heavy cream into butter!
Frost the cupcakes
- Take your piping bag and piping tip of choice. Put the piping bag with the tip inside in a cup to help you fill it with cream. Start frosting your cupcakes!
- Add toppings of choice (berries, caramel / chocolate drizzle, candy, edible shimmer dust etc.)
Refrigerate
- Cover your cupcakes and refrigerate over night.
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