Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream

Total Time:
4 hr 30 min
Prep:
45 min
Inactive:
2 hr
Cook:
1 hr 45 min

Yield:
14 to 16 cupcakes
Level:
Intermediate

Ingredients
  • 1/4 cup shortening
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 3 eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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)
  • Dulce de Leche Buttercream:
  • 1 (14-ounce) can sweetened condensed milk (Eagle brand)
  • 2 egg yolks
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 14 tablespoons unsalted butter, softened to room temperature
  • 1 cup powdered sugar
Directions
Dulce de Leche Buttercream:

Preheat oven to 350 degrees F.

In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.

Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.

While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.

For the Buttercream:

Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.

Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.

Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.

Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.


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4.3 41
The cupcakes I made based on this recipe turned out delicious, however I used my own frosting recipe which was equally sublime (1 can dulce de leches + 1 stick of plugra unsalted butter, beat it, then chill for an hour then whipped for softness The cupcake recipe though delicious had the same issue as most other reviewers, it collapsed, and usually that seems to happen to me in a (whip egg-white recipe when I don't have enough flour, too much baking powder or too little. For those that want to try it again I would recommend adding a 1/4 cup more flour, with the same amount of baking powder, or reducing the baking powder by just a smidgen and the eggs to just 2 eggs. if you use my suggestion, please do review and let me/everyone know how it turns out. I will definitely make these again, with minor adjustments. The frosting sounds too involved so I'm sticking to my method for it. item not reviewed by moderator and published
Made these but made my own frosting. They were a huge hit! item not reviewed by moderator and published
Cupcakes were a hit! Follow directions as is and results are perfect. I wanted to post a picture, but they were all gone before I had a chance to grab my camera!! item not reviewed by moderator and published
These are amazing!! I don't think I made the frosting properly, but it still tasted great and the cupcakes were a hit! This recipe is very time consuming, so if you're going to make this, I suggest doubling or even tripling the cupcake recipe. The recipe for the buttercream frosting makes way too much frosting for just 14 cupcakes. Some people also had issues with their cupcakes deflating. I did not have the problem... I whisked the heck out of my egg whites, though, and I kept the cupcakes in for 22 minutes until the tops were golden brown. I will make these again, but will either make the frosting ahead of time, or will make a more simple frosting to put on top. item not reviewed by moderator and published
These are amazing! I reduced the amount of sugar from the dulce de leche buttercream frosting because it was a little too sweet for my taste. Also topped it off with homemade whipped cream to make it aesthetically pleasing otherwise, they don't look like much which is deceiving. Definitely my favorite cupcake! item not reviewed by moderator and published
Addictive :) item not reviewed by moderator and published
I used Lorie's quick and easy version. I know many will scoff at the idea of a box cake, but these are so much easier, and there is no compromise on taste. I bake from scratch all the time, but these happen to be a fan favorite (fan = family. http://ricebeansotherfinethings.typepad.com/rice_and_beans_and_other_/2009/03/tres-leches-coconut-cupcakes-with-dulce-de-leche-buttercreamthe-quick-and-easy-version.html item not reviewed by moderator and published
It was good but the frosting was a mess, but the cupcakes were really really good. I made them for my friends and family the all loved it . Im only 12 and it was really easy to make . i would recomend to make this and my mom agrees too. item not reviewed by moderator and published
The cupcakes are great on their own, but when you add the dulce de leche buttercream it takes it to a whole new level. People were telling me I should sell them. item not reviewed by moderator and published
These had an amazing flavor. I followed the recipe exactly, with the exception of substituting a cup of milk mixed with a tablespoon of red wine vinegar instead of buying buttermilk and also added a dash of cinnamon to the finished product. I would recommend a meat injector to streamline things. When I poured the milk on the cupcakes it overflowed and just made for messy handling. I didn't find them soggy at all, but perfectly moist. Although the frosting is FANTASTIC, it laid flat on the cupcake which I didn't find aesthetically pleasing. That could just be the buttercream appearance, I'm not sure. Overall, an excellent cupcake. I gave it only 4 stars out of 5 because of the time it took and the non-puffy appearance of the frosting. item not reviewed by moderator and published

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