Coconut Tres Leches Cupcakes
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen
Ingredients
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 4 large egg whites, room temperature
- 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
- WHIPPED CREAM:
- 1-1/2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- Toasted sweetened shredded coconut
Reviews
I have had this dessert at a Peruvian Restaurant and this is a very good replica recipe. They are meant to be very moist and I served them to the youth group who accompanied me to the restaurant. I do make one change, instead of using toasted coconut I use fresh raspberries and or blackberries. Everyone loved them and we had a guest from Australia who took the extras home to his family here in New York. I did use a metal cake pan and had no issues removing them. I will be making again and again.
I made these for Cinco de Mayo. I followed the recipe exactly, and they turned out pretty well. My suggestion would be to use half of the leches. I ended up only getting 12 good cupcakes out of this recipe, since the others were too gooey to serve to guests. I used a Wilton plastic cupcake "pan" (I'm not sure what the real name is) and I'm glad I did. To fish these cupcakes out of a metal pan after chilling would be a pain. My husband even liked them, and he is not a sweets person.