Recipe

Miniature Tres Leche Cupcakes Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 8 months ago I made these for a bridal shower. Aren't they cute? :-) Prep:15m Cook:25m Servings:8	Luisascater
	miniature tres leche cupcakes

Does this look good? Yeah! / Nope

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goblue434

notyourmom

midgelet

Ingredients

For the cake:

1 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

4 ounces unsalted butter, room temperature

1 cup sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

For the topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Strawberries and mangos, for garnish

Directions

To make cupcakes—

Preheat the oven to 350 degrees F. Prepare cupcake pan with liners.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined.

Fill the cupcake liners about 1/2 full. Bake for about 17-20 minutes or until the cake is lightly golden and toothpick comes out clean.

Remove the cake pan to a cooling rack. Poke the top of the cupcakes with a skewer or fork. Allow to cool completely and then prepare the glaze.

To make glaze—

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined pour about 2-3 tbsp of milk mixture over each cupcake. Do it slowly. You will have to wait as the milk mixture gets absorbed before adding more or it will over flow your cupcake. Refrigerate the cupcakes overnight.

To make whipped cream—

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

To assemble cupcake—

Pipe frosting with Magic Tip 7ST star tip. Garnish with strawberries, slices and mangos, cubed

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