Tres Leches Cupcakes With A Dulce De Leche Drizzle Recipe 445

TRES LECHES CUPCAKES WITH A DULCE DE LECHE DRIZZLE RECIPE - (4.4/5)

Steps:

• CUPCAKES: Heat oven to 350°F. Line cupcake tin with grease-proof paper liners such as foil ones. It will be important to get good quality grease-proof liners so the milk doesn't soak through the papers. Cream butter and sugar in stand mixer until light and fluffy on medium speed, a few minutes. Add egg yolks one at a time. Add vanilla. Combine flour, baking soda, and salt. Alternately, add the dry mixture and the buttermilk to the butter mixture, beginning and ending with flour. In a small glass or metal bowl, beat the egg whites on high speed until stiff peaks form. Fold egg whites into cake batter. Fill paper-lined wells 1/2 to 3/4 of the way full. Bake for 10 to 15 minutes or until toothpick inserted in center comes out clean. Let cool in tin for 10 minutes. Transfer cupcakes to cookie sheet. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Poke about 7 holes in the top of the cupcakes with a toothpick. Pour 1 tablespoon of the milk mixture over each cupcake while they are still warm. Refrigerate for 2 hours or overnight before frosting. DULCE DE LECHE FROSTING: Cream butter and shortening together until smooth and no lumps. Add in vanilla extract, salt, and powdered sugar a little at a time. Add the dulce de leche a little at a time until desired flavor achieved, then add cream as needed to make frosting smooth and the right consistency for piping. The dulce de leche will thin the frosting out a little so add that before the cream. DULCE DE LECHE: Take a can of sweetened condensed milk, remove the paper label, and boil it in water for 3 hours. You can use a slow-cooker. Make sure the can stays completely covered in water the whole time. After 3 hours, you will poke into it and it will ooze a golden delicious caramelized liquid. SERVE: Use a round tip to frost the cupcakes with the dulce de leche frosting. Drizzle the dulce de leche on top of the cupcakes.

CUATRO LECHES CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line two standard muffin pans with 20 cupcake liners.
• For the cupcakes: Put 1/2 cup of the granulated sugar, the egg whites and whole egg in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for about 2 minutes. Pour into another bowl and set aside. Clean the mixing bowl. Put the remaining 1 cup sugar and the butter in the clean mixing bowl and beat on medium-high for about 30 seconds. Add the flour, milk, sour cream, baking powder and vanilla. Beat on medium until combined and fairly smooth. Return the egg mixture to the mixing bowl and stir just until incorporated. Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
• Bake the cupcakes until a cake tester inserted in the center comes out clean and the tops are light golden brown, 17 to 20 minutes. Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks and allow to cool completely before filling and frosting.
• For the quatro leches mixture: Whisk the coconut milk, sweetened condensed milk, evaporated milk and heavy cream in a mixing bowl to combine. Transfer to a squeeze bottle and refrigerate.
• When the cupcakes are cool, make the frosting: Combine the cream, powdered sugar and vanilla in a chilled mixing bowl. Whip until medium-stiff peaks form. Be careful not to over whip. Chill briefly if not using right away.
• To assemble: Use a chopstick or fat skewer to poke 4 or 5 holes halfway through each cupcake. Squeeze some of the quatro leches mixture into each hole; you can let it sink in a bit and then squeeze in some more to fill. Frost generously with the whipped cream frosting.

TRES LECHES CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.
• Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.
• Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly.
• Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake.
• Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.

TRES LECHES CUPCAKES

Steps:

• Preheat oven to 350°. Line 48 muffin cups with paper liners., In a large bowl, combine cake mix, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups halfway, allowing room in liners for milk mixture. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool slightly., Place cupcakes in 15x10x1-in. pans. Poke holes in cupcakes with a skewer. In a small bowl, mix milks and salt; spoon scant 1 tablespoon mixture over each cupcake. Refrigerate, covered, overnight., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over cupcakes; top with berries. Store in the refrigerator.

TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
• In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
• Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
• While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
• For the Buttercream:
• Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
• Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
• Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
• Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.

DULCE DE LECHE CUPCAKES WITH PRALINE BUTTERCREAM FROSTING RECIPE - (3.5/5)

Steps:

• Preheat your oven to 350 degrees F. For the cupcakes: Combine flour, baking powder, and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the dulce le leche and mix well. Combine milk, eggs, vanilla, and maple flavoring in a small bowl and mix until well blended. Alternately add the dry and wet ingredients, beginning and ending with the dry ingredients. Beat just until mixed. Be careful not to over mix. Spoon batter into paper-lined cupcake pans. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cake. Cool completely and frost with Praline Buttercream Frosting. Garnish with sugared pecans, if desired. For the frosting: Melt 1/4 cup butter in a saucepan over medium heat. Add brown sugar and simmer, stirring constantly until well combined, about 2-3 minutes. Pour in milk and bring to a boil. Remove from heat and set aside to cool. In a large mixing bowl, beat the remaining 1/4 cup of butter until creamy. Add the cooled butter/brown sugar mixture and mix until combined. Add powdered sugar and beat well.

DULCE DE LECHE CUPCAKES

Steps:

• To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
• Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.

TRES LECHES CAKE WITH DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
• Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
• Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
• Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
• Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
• In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
• Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
• While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
• For the Buttercream:.
• Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
• Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
• Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
• Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.