:: Tres Leches Cupcakes ::
Happy birthday to you, happy birthday to you, happy birthday dear Sara, happy birthday to you!!! Oh my friends, you don’t know how much I appreciate my co-author and dear friend Sara! Today is her birthday, and we are going to celebrate with one of her favorite recipes, Tres Leches Cupcakes. Honestly, I don’t know what I would do without my partner in crime. She balances our Simply Happenstance in ways you don’t see. We created Simply as a place to share our favorite things {food+family+lovelies}. It has grown because of our lovely readers and it keeps chugging away because of our partnership. I am so very grateful for Sara. I hope today turns out to be a relaxing and special with family. Soon Sara, we will have some Tres Leches together, maybe at Cafe Rio {wink}. Happy birthday my friend!!!
I am sharing a Cinco de Mayo favorite. As I mentioned a couple months back, my Grandmother lived around the block from my family for most of my life, thus we were spoiled by her authentic Mexican cuisine. Tres Leches Cupcakes are easy to serve and they make for a fun table display for your next Cinco de Mayo celebration.
The best part and namesake of these Tres Leches Cupcakes are the three kinds of milk it takes to make the tres leches; sweetened condensed milk, evaporated milk, and heavy cream.
Oh and some glorious eggs, both the yolks and the whites. It’s what makes the batter fluffy! Not to mention the added bonus of crumbled Walkers Vanilla Shortbread. Yes shortbread. This little twist on this classic recipe makes this cupcake burst with crunchy sweetness below a layer of puffy whipped cream frosting.
I love serving something sweet on Cinco de Mayo it reminds me of my childhood.
Though there are a few steps to follow, you won’t regret making these Tres Leches Cupcakes! As an added bonus, Walkers Shortbread is sharing a discount with our readers. Head over to their site to purchase these yummy Vanilla Shortbread Cookies using the code SHMOM2014 to add on top of your Tres Leches Cupcakes.
Rating
Prep time:
Cook time:
Total time:
Serves: 18
- 6 large eggs-separated
- 2 teaspoons vanilla
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter
- 1 cup flour
- 1 cup sugar
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 2¼ cups heavy cream
- ¼ cup powdered sugar
- cinnamon for taste
- 8 Walkers Vanilla Shortbread Cookies (smashed)
- For The Frosting:
- In the bowl of a mixer fitted with a whisk attachment, add 2 cups heavy cream.
- Mix on high until the whip cream starts fluffing.
- Add ¼ cup powder sugar and 1 teaspoon vanilla to the mixture.
- Beat on high until peaks form.
- Remove from the mixer and set aside in the fridge.
- For the cupcakes:
- Preheat the oven for 325 degrees F
- Line standard muffin tins.
- Makes approx. 18 cupcakes. Set aside.
- In a bowl whisk together the evaporated milk, heavy cream, and condensed milk.
- Place in the fridge. (Tres Leches mixture)
- In a small bowl add 1 cup flour.
- Whisk the flour and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment add 6 egg whites.
- Add salt and baking soda.
- Set on high until soft peaks form.
- Reduce speed.
- Add in yolks and sugar.
- Mix until combined.
- Turn mixer off and fold in the butter with a spatula.
- Lightly mix in the flour in batches.
- Divide the batter equally unto the lined cups.
- Place in the oven for 17-20 minutes until done.
- While cupcakes are baking place the 8 cookies inside a ziploc baggy.
- With the aide of a rolling pin, smash the cookies until they are crumbs. Set aside.
- Once the cupcakes are done. Set aside to cool.
- With a toothpick, poke holes in each of the cupcakes.
- Make sure not to go through the lined paper.
- Take the Tres Leches mixture out of the fridge.
- Using a pastry brush, brush on the Tres Leches onto each cupcake.
- Coat each of the cupcakes 2-3 times.
- Set the cupcakes into the fridge for 30 minutes or over night.
- Take the cupcakes out and top each one with a sprinkling of the shortbread crumbs.
- Top with a dollop of Whipped Cream and a dash of cinnamon.
Disclosure: Walkers Shortbread has sponsored us with product for recipe development. They have also generously supplied us with the promo discount code to share with our lovely Simply Happenstance Readers! For more information about their products, visit Walkers Home Page. Thanks for supporting the brands that help to make Simply Happenstance possible!
CakePants says
Ohhh wow, these look simply heavenly! That frosting looks like a sweet, fluffy cloud of perfection. I will definitely have to try making these – thanks for sharing your recipe!
Simply Happenstance says
Aww thanks Cake Pants…hope you do try them. They are heavenly and a joy to eat. Thanks for stopping by!
dina says
they look so delicious!
Simply Happenstance says
Thank you Dina. They are delicious….so much so I had to give them to the neighbors or else I would have consumed more than my fair share.
Denise | Sweet Peas & Saffron says
Those look divine 🙂
Simply Happenstance says
Thanks Denise for the compliment. Hope you try these! Have a great weekend!
jane maynard says
love the idea of putting tres leches into cupcake form!
Simply Happenstance says
Thanks Jane, really it’s the easiest way to serve this cake. Little hands love cupcakes. xoxo Nicole and Sara.
Jamie says
Yummy!!! One of my favorite desserts. Just might have to make a batch:)) What a sweet Birthday shout out for Sara:) Happy Birthday Sara:)
Simply Happenstance says
It was so sweet of Nicole! Thanks for the happy birthday wishes, my dear friend! Love you so much! xo, Sara
Cherry says
These look so good … and beautiful, too! Great photos! (Linking up after you at I’m Lovin’ It)
paula says
#21 Is the butter supposed to be melted before folding into the batter?
Simply Happenstance says
Thank Cherry for stopping by and the lovely compliment. Hope you try them for Cinco de Mayo. Have a great weekend!