Tag Archives: Spanish Desserts

{ Tres Leches Cupcakes }

Girl meets boy. Girl has crush. Boy is Spanish. How does she get him to like her?

Easy, she casts a love spell by baking him Tres Leches Cupcakes. Spanish people can’t seem to get enough of tres leches desserts, and boys can’t get enough of a woman that cooks! The combination….lethal.

This recipe is guaranteed to impress and even better it’s cheap to make, considering that most of the ingredients are pantry staples and canned goods. If you aren’t the best baker, don’t worry! These cupcakes are are almost impossible to screw up because they get bathed in a rich and creamy tres leeches mixture after they are baked. So even if you happen overcook them, you can reconstitute the moisture in the cake afterwards.

For those of you who are good at baking (and really like sweet stuff), feel free to make these in cuatro leches cupcakes by adding a bit of dulce de leche to the milk mixture. Or instead of using whipped cream as frosting, make a dulce de leche buttercream (there are tons of recipes you can find on the internet). I’m a simpleton so I stick to tres leches with whipped cream, but kudos to you experimenters!

And if you are really trying to impress–as I was–it is crucial that you make the whipped cream in front of your guest! Most people don’t understand just how easy it is to make, and they are blown away by another’s ability to transform liquid into a sugary, white, pillow of deliciousness. It cracks me up when people say, “oh my gosh, homemade whipped cream!?! Wow, you’re such a chef.” Of course, I don’t mention that the kitchen aid does all the work! And finally, dust your miniature cakes with a pinch of cinnamon and voila, you have an incredibly delicious, bite-sized, morsel of bliss!

Ohhh, and you may think you are drowning your cupcakes in the tres leches mixture….but keep pouring it on!!!! They are supposed to be very moist. The first time I made this recipe, I held back on the amount of tres leches mixture I used, and I they were too dry. I ended up taking the cupcakes out of the wrapper and soaking them in the tres leches mixture over night. I then spooned the pieces out of the bowl and ate it like soup. #diary of a fat girl.

{ Ingredients }

  • 6 large eggs, separated, room temperature
  • ¼ teaspoon baking soda
  • ¼ teaspoon coarse salt
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 cup all-purpose flour, sifted
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup heavy whipping cream
  • Homemade Whipped Cream (see instructions below)
  • Ground cinnamon, for dusting
{ To Make the Cupcakes } Preheat oven to 325 degrees. Line standard muffin tins with paper-lines foil liners. With an electric mixer on medium speed, whisk together egg whites, baking soda, and salt until soft peaks form. Reduce speed to low. Add yolks and sugar, whisk until completely combined. Fold in melted butter with a flexible spatula. Add flour in four batches, folding until just combined after each.
Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until light golden brown, about 25 minutes. Remove from oven.
Immediately poke holes in the tops of cupcakes with a skewer.
Whisk together evaporated milk, condensed milk, and heavy cream. With cupcakes still in tins, brush milk mixture over cupcakes, repeating until all liquid has been used.
Allow cupcakes to absorb mixture, at least 30 minutes (or up to 1 day in the refrigerator). Bring to room temperature before serving.
To finish, dollop whipped cream generously onto cupcakes, and dust with ground cinnamon. Serve immediately.
{ To Make the Whipped Cream } In the bowl of an electric mixer, beat 2 cups of heavy whipping cream with whisk attachment, until soft peaks form. Gradually add 1 teaspoon of vanilla extract and 3/4 cup of powdered sugar. Continue beating until still peaks form, but do not over beat or the mixture will become grainy.

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