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tres leche cupcakes
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Ingredients
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Instructions
Step 1
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy..
Step 2
Fill paper liners ¾ full and bake according to box directions. Makes 36 cupcakes.
Step 3
Bake cupcakes according to recipe directions in FOIL LINERS. This is very important because it helps contain the milk mixture.
Step 4
After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.
Step 5
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and ¾ c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. Place the cupcakes in the refrigerator until ready to serve.
Step 6
When ready to serve, beat the remaining 1¼ c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.
Step 7
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy..
Step 8
Fill paper liners ¾ full and bake according to box directions. Makes 36 cupcakes.
Step 9
Bake cupcakes according to recipe directions in FOIL LINERS. This is very important because it helps contain the milk mixture.
Step 10
After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.
Step 11
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and ¾ c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. Place the cupcakes in the refrigerator until ready to serve.
Step 12
When ready to serve, beat the remaining 1¼ c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.
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