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Coconut Tres Leches Cupcakes

Three types of milk wonderfully moisten cupcakes created by our Test Kitchen staff. Toasted coconut on top adds an elegant touch.

12 ServingsPrep: 30 min. Bake: 20 min. + chilling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
1 can (14 ounces) sweetened condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
Toasted flaked coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
egg whites, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking powder, baking soda and salt; add
to the creamed mixture alternately with buttermilk, beating well
after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Place pan on a wire rack; cool for 10 minutes. Remove

2 of 2

Coconut Tres Leches Cupcakes (continued)

Directions (continued)

paper liners from cupcakes; return to pan.
Poke holes in cupcakes with a skewer, about 1/2 in. apart. Combine
the sweetened condensed milk, evaporated milk and coconut milk;
slowly pour over cupcakes, allowing mixture to absorb into cake.
Cover and refrigerate for 2 hours.
In a large bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until soft peaks form. Frost cupcakes.
Sprinkle with coconut. Store in the refrigerator. Yield: about 1-1/2
dozen.

Nutrition Facts: 1 cupcake equals 505 calories, 23 g fat (16 g saturated fat), 64 mg cholesterol, 316 mg sodium, 67 g carbohydrate, 1 g fiber, 9 g protein.