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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) 3 Reviews
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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

SAVE ON THIS RECIPE!

LOCATION

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.

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

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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