Coleman's Tres Leche Cupcakes

Ya'll- I have had three of these today and no, I don't feel guilty. They are that good. I'm normally a savory girl, but the milky caramel quality of these Latin American favorites has rendered me helpless. Tres leche cakes (or "three milks" cake) normally consist of a butter cake, soaked in evaporated milk, condensed milk, and heavy cream. The result has a rice pudding quality with a silky cream on top. This recipe comes from someone sweet as his desserts, Coleman. I was introduced to him through mutual friends (thank you Zack and Lauren) and instantly liked his energy. He (like me) is that person who cleans up during parties and enjoys feeding those he loves. We are so looking forward to seeing what he cooks up next! Follow him on Insta: @thecoleycoles4

Tres Leches Cupcakes

Milk Mixture

 1 (14-ounce) can sweetened condensed milk

 1 (12-ounce) can evaporated milk

 1 cup heavy cream

 1 teaspoon vanilla extract


 2 cups all-purpose flour

 2 teaspoons baking powder

 1 teaspoon salt

 1/2 teaspoon ground cinnamon

 8 tablespoons (1 stick) unsalted butter

 1 cup whole milk

 4 large eggs, room temperature

 2 cups sugar

 2 teaspoons vanilla extract

Whipped Cream Frosting

 1 cup heavy cream

 3 tablespoons corn syrup

 1 teaspoon vanilla extract

 Cinnamon (for dusting)

Makes about 30 cupcakes

For the milk mixture: Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 minutes, until slightly darkened and thickened, 9 to 15 minutes. Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla. Let cool to room temperature.

For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Line cupcake tins with tinfoil cupcake liners (remove any additional paper liner that may come with the tinfoil). Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.

With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using medium cookie scoop, fill each liner halfway and bake until toothpick inserted into center comes out clean, 15-20 minutes. Transfer cupcakes to wire rack and let cool 10 minutes.

Using skewer, poke holes at 1/2-inch intervals in top of cupcakes. Slowly pour milk mixture over each cupcake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours

For the frosting: Remove cupcakes from refrigerator 30 minutes before serving. With electric mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cupcakes sprinkle with a light dusting of cinnamon before serving.

Recipe Adapted from Cook’s Illustrated

Posted on September 11, 2015 and filed under baked sweets, dessert, world travel.