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5 from 1 vote

Tres Leches Cupcakes

These Tres Leches Cupcakes are sure to be a hit for Cinco De Mayo. Topped with Walkers Shortbread and Whip Cream.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: Mexican
Servings: 18
Author: Simply Happenstance adapted by Martha Stewart Cupcakes

Ingredients

  • 6 large eggs-separated
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter
  • 1 cup flour
  • 1 cup sugar
  • 1 can 12 ounces evaporated milk
  • 1 can 14 ounces sweetened condensed milk
  • 2 1/4 cups heavy cream
  • 1/4 cup powdered sugar
  • cinnamon for taste
  • 8 Walkers Vanilla Shortbread Cookies smashed

Instructions

  • 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 1/4 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.