Photo: Tres Leches Cupcakes Recipe
Ingredients
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 stick unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup milk
- Tres Leches Mix, recipe follows
- Whipped Cream Mascarpone Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
Sift together the flour, baking powder, baking soda and salt.
Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.
Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake. Let sit in the fridge for at least an hour.
Top each cupcake with some of the Whipped Cream Mascarpone Frosting.
Tres Leches Mix:
- One 12-ounce can evaporated milk
- Half 14-ounce can sweetened condensed milk
- 3/4 cup heavy cream
Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour.
Whipped Cream Mascarpone Frosting:
- 4 cups heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
- 4 ounces mascarpone cheese
Chill a metal bowl. Add the heavy cream, vanilla extract and confectioners' sugar. Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form. Mix in the mascarpone cheese and blend to combine.
Notes
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By redrisa
Spokane, WA
on May 03, 2013
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We thought these were delicious! I only used about an ounce of the milk for the infusion, because I was worried about them being soggy, but next time I will use a little more. We had a TON of leftover frosting and tres leches mixture, so I will probably modify my amounts next time, so as to not waste ingredients. I will definitely make these again!
By Gloria1006
Hialeah, FL
on May 01, 2013
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These were awesome! I have made them several times now and everyone loves them!
By cakepixie
on April 17, 2013
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What A Flop!!!! Followed the recipe exactly. The batter was way too thin. When the cupcakes baked, they overflowed the pan and spread out around the metal pan until they all were touching and had crispy edges.....The frosting separated on me.....and way too much leche/milk mixture. I couldn't even get them out of the pan. I was gonna try to salvage them without the frosting, but I had to throw them in the trash! Even had to throw my 2 cupcake pans away as the sticky, crunchy mess ruined my pans! about $20 WASTED!!!!
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