Coconut Tres Leches Cupcakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Three types of milk wonderfully moisten cupcakes created by our Test Kitchen staff. Toasted coconut on top adds an elegant touch. Ingredients:
1/2 cup butter, softened |
1-1/2 cups sugar |
4 egg whites |
1-1/2 teaspoons vanilla extract |
2 cups king arthur unbleached 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:
1. 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.
2. 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 paper liners from cupcakes; return to pan.
3. 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.
4. 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.
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