Coconut Tres Leches Cupcakes

Name: Coconut Tres Leches Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: about 1-1/2 dozen.
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

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

Directions

Preheat oven to 350°. Line 18 muffin cups with paper liners.
Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan.
In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours.
To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

Nutrition Facts

1 cupcake: 342 calories, 16g fat (11g saturated fat), 47mg cholesterol, 226mg sodium, 44g carbohydrate (33g sugars, 0 fiber), 6g protein.

Reviews

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Average Rating:

mrslmspringer

May 24, 2014

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.
savyd

May 6, 2013

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.