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Tres Leches Cupcakes

Serve these delicious tres leches cupcakes topped with whipped cream, coconut and pecans - an elegant dessert.

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( 6 Ratings)

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Member Reviews ( 3 )

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Prep Time 1 hr 10 min
Total Time 2 hr 45 min
Servings 24

Ingredients

Cupcakes

2 3/4: cups all-purpose flour

3: teaspoons baking powder

1/2: teaspoon salt

3/4: cup shortening

1 2/3: cups sugar

5: egg whites

1: teaspoon rum extract

1 1/4: cups milk

1: teaspoon rum extract

3/4: cup finely chopped pecans

Soaking Mixture

2/3: cup canned sweetened condensed milk (not evaporated)

1/4: cup canned coconut milk (not cream of coconut)

Rum Whipped Cream

1: pint (2 cups) heavy whipping cream

1: teaspoon rum extract

Garnish

1: cup flaked coconut

1/2: cup chopped pecans

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Directions

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
2 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in rum exract. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in pecans. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
3 Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool 10 minutes longer.
4 Poke tops of cupcakes every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Place cupcakes in dessert cups. In small bowl, stir sweetened condensed milk and coconut milk with whisk until smooth. Slowly spoon 2 teaspoons milk mixture evenly over top of each cupcake, allowing mixture to soak into holes and drizzle down side. Cover; refrigerate at least 2 hours or overnight, until milk mixture on tops of cupcakes is absorbed.
5 In medium deep bowl, beat whipping cream and 1 teaspoon rum extract with electric mixer on high speed until stiff peaks form. Frost each cupcake with about 2 heaping tablespoons whipped cream; sprinkle with about 2 teaspoons coconut and 1 teaspoon pecans.

EXPERT TIPS

Expert Tips

For fun, serve these delicious cupcakes in elegant dessert dishes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 340
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 9g, 9% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 30mg; 30%;
Sodium: 150mg; 150%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 1g 1% Sugars 21g 21% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/10/2012 10:33:30 AM REPORT ABUSE kaychan said:

Rating:

Try the ethnic foods aisle. I find coconut milk with the chow mein noodles and other Chinese foods.

This reply was: Helpful Inspiring

Posted 5/9/2012 10:36:14 AM REPORT ABUSE delflor1398 said:

Rating:

I've been having problems trying to find the coconut milk everyone seems to carry the cream of coco. Any ideas where I can find this coconut milk or use something else in place of that milk. I'm dying to try these out. Please any help would be appreciated. Thanks in advance.

This reply was: Helpful Inspiring

Posted 5/5/2012 11:39:00 AM REPORT ABUSE The_Swedish_Chef said:

Rating:

I've been looking for a Tres Leches cupcake recipe FOREVER, so I jumped at the chance to make this one. Now, I love making cakes from scratch but for cupcakes...forgetaboutit! It's Betty Crocker cake mix, every time! I used the recipe located for Double Almond Wedding Cupcakes on this site but then followed the recipe 100% for the milk mixture. (*NOTE*--I've hated "cupcake papers" my entire life so I grease the muffin wells and bake them right in there. After 10 minutes cooling, I take them out, cool on a rack, and THEN place them into cupcake papers for ease of handling. What's the difference? The paper doesn't pull out the moisture from the cake AND the paper doesn't pull apart the cupcake as you're desperately trying to peel it away from the cupcake!)So, with THIS recipe, I did the cooling on the rack, but then placed the cupcakes conveniently back into the cupcake wells to treat with the milk mixture and refrigerate. When getting ready to serve them, I then put them into the clean and tidy cupcake papers, placed the whipped cream and coconut on top (skipped nuts) and served them at a 40th birthday party on Cinco de Mayo! What a hit they were!!! Will be making these again, but ONLY with the box mix and recipe for the batter from the aforementioned Double Almond Wedding Cupcakes, minus the almond extract, of course. :)

This reply was: Helpful Inspiring