Tres Leches Cupcakes
Infused with a sweet silky mixture using a trio of milks, these little cakes are three times as good. Because they soak overnight, they're an ideal make-ahead dessert for an upcoming fiesta.
Yield: 24 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 package | yellow cake mix (regular size) |
| 1 1/4 cups | water |
| 4 | eggs |
| 1 (14 1/2-ounce) can | sweetened condensed milk |
| 1 cup | coconut milk |
| 1 (5-ounce) can | evaporated milk |
| dash salt | |
| whipped cream and assorted fresh fruit |
Directions:
In a large bowl, combine the cake mix, water and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. 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. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Combine the sweetened condensed milk, coconut milk, evaporated milk and salt. Using the end of a wooden spoon handle, poke a hole into the center of each cupcake. Transfer milk mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
Gently squeeze filling into the cavity of each cupcake until you feel a slight resistance. Brush any remaining milk mixture over tops of cupcakes. Cover and refrigerate for 4 hours or overnight. Serve with whipped cream and fruit. Yield: 2 dozen.
Source: tasteofhome.com
