Tres Leches Cupcakes

Name: Tres Leches Cupcakes
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 24
Cuisine: American
Ingredients: 3 teaspoons baking powder; 59 milliliters canned coconut milk (not cream of coconut); 237 milliliters flaked coconut; 5 egg whites; 651 milliliters all-purpose flour; 473 milliliters pint heavy whipping cream; 296 milliliters milk; 118 milliliters chopped pecans; 177 milliliters finely chopped pecans; 1 teaspoon rum extract; 1 teaspoons salt; 177 milliliters shortening; 394 milliliters sugar; 158 milliliters canned sweetened condensed milk (not evaporated)

Tres Leches Cupcakes might be just the American recipe you are searching for. This recipe serves 24. This dessert has 323 calories, 4g of protein, and 20g of fat per serving. Head to the store and pick up shortening, coconut milk, rum extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.

Ingredients you will need

Baking Powder

Baking Spray

Shortening

All Purpose Flour

Salt

Equipment you will use

Muffin Liners

Bowl

In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer.

Ingredients you will need

Shortening

Sugar

Equipment you will use

Hand Mixer

Bowl

Add egg whites, one at a time, beating well after each addition. Beat in rum exract. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in pecans. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.

Ingredients you will need

Egg Whites

Pecans

All Purpose Flour

Milk

Rum

Equipment you will use

Muffin Liners

Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool 10 minutes longer.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Poke tops of cupcakes every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.

Ingredients you will need

Cupcakes

Place cupcakes in dessert cups. In small bowl, stir sweetened condensed milk and coconut milk with whisk until smooth. Slowly spoon 2 teaspoons milk mixture evenly over top of each cupcake, allowing mixture to soak into holes and drizzle down side. Cover; refrigerate at least 2 hours or overnight, until milk mixture on tops of cupcakes is absorbed.

Ingredients you will need

Sweetened Condensed Milk

Coconut Milk

Cupcakes

Milk

Equipment you will use

Whisk

Bowl

In medium deep bowl, beat whipping cream and 1 teaspoon rum extract with electric mixer on high speed until stiff peaks form. Frost each cupcake with about 2 heaping tablespoons whipped cream; sprinkle with about 2 teaspoons coconut and 1 teaspoon pecans.

Ingredients you will need

Whipping Cream