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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