Last weekend I embarked on a cupcake baking adventure...I decided to make Tres Leches Cupcakes. I really like the traditional tres leches cake and was excited to try the cupcake version. I used the recipe from Food Network and it sounded very good and the final product tasted fantastic, but didn't look great. I think it had something to do with my oven not heating properly because they did not rise much. They instead spread out all over. I ended up having to trim the tops before I ice them. All and all It was a very yummy cupcake but I wish it looked better.
# 1/4 cup shortening
# 1/2 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
# 1/2 cup evaporated milk
# 1/2 cup sweetened condensed milk
# 1/2 cup coconut milk
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.
Whipped cream Frosting
2 cups of whipped cream
1/4 cup of powdered sugar
Beat the cream and sugar until the stiff peaks appear.