I used this recipe but made a few tweaks of my own...here it is:
Tres Leches Mini Cupcakes - makes apx 60-70 mini cupcakes
Preparation: Heat oven to 350 degrees F. Line cupcake wells with paper liner.
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs, separated
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (don't buy buttermilk, just mix 3/4 tablespoon white vinegar (or lemon juice) to almost 3/4 cup regular milk - see here)
- 1/2 cup evaporated milk (I used an entire small can)
- 1/2 cup sweetened condensed milk (I used 1/2 a can)
- 1/2 cup coconut milk (I used 1/2 a can)
- strawberries (for garnish) or you could use coconut or chocolate
- In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into cake batter.
- Fill paper-lined wells 3/4 full. Bake for 10 to 12 minutes (if you are making regular sized cupcakes, you'll want to double that time) or until toothpick inserted in center comes out clean. Let cool in pan for 5-10 minutes. Transfer cupcakes to wire rack and set aside.
- Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1-2 teaspoons of the mixture. (I used an unused child's medicine dispenser syringe and this worked like a charm). Or poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting. These were even better 2 days later.
- Frost (with frosting recipe below or even whipped cream) and top with a small slice of strawberry or other garnishes (like coconut and chocolate).
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon heavy cream or milk
- dash of salt
- 1 teaspoon vanilla
- apx 2-4 tablespoons of sweetened condensed milk (depending on how thick you want your frosting)
- Cream butter and 1 cup sugar
- Mix in cream, salt and vanilla
- Mix in 1/2 cup sugar
- Mix in sweetened condensed milk
- Mix in rest of sugar until you reach the consistancy you want
- Whip frosting on high until it gets nice and fluffy (almost double in size)
*If you are not up for making a cake by scratch, just use a cake mix. (However, beating the egg whites in the recipe above makes for a holey cupcake that can soak up all the "leches").
*You could make these cupcakes 2 days in advance and frost a few hours before eating.
*Don't worry about putting too much of the milk (leche) mixture into the cupcakes...the more moist the better.
*You can make this frosting a day ahead and whip for a couple minutes to bring it back to it's original consistency just before frosting the cupcake.
*Don't buy buttermilk, make it yourself (see above)
*You can use whip cream for the frosting and it would be just as delicious.
*Double the recipe, because you are going to want leftovers.
And I'll be sharing the banana mini cupcakes soon...stay tuned!