Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes 1-9×13 cake (I got 18 cupcakes)
For tres leche cupcake
1-1/2 cups cake flour (I used 1-1/2 cups AP flour+4tbsp cornstarch instead)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
5 eggs
1-1/2 teaspoons vanilla extract
For glaze
6oz evaporated milk
7oz sweetened condensed milk
1/2 cup half-and-half
For whipped cream
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
[NOTES: You could probably 1/2 the whipped cream recipe but my pet peeve is running out of frosting so I always make more than I need.]
18 mini chocolate chip cookies , garnish
Directions:
To make cupcakes—
Preheat the oven to 350 degrees F. Prepare cupcake pan with liners.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined.
Fill the cupcake liners about 1/2 full. Bake for about 17-20 minutes or until the cake is lightly golden and toothpick comes out clean.
Remove the cake pan to a cooling rack. Poke the top of the cupcakes with a skewer or fork. Allow to cool completely and then prepare the glaze.
To make glaze—
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined pour about 2-3 tbsp of milk mixture over each cupcake. Do it slowly. You will have to wait as the milk mixture gets absorbed before adding more or it will over flow your cupcake. Refrigerate the cupcakes overnight.
[NOTES: You will have some milk glaze left over but instead of throwing it down the drain, add some to your coffee. My hubs said it was delish!]
To make whipped cream—
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
To assemble cupcake—
Pipe frosting with Magic Tip 7ST star tip. Garnish with chocolate chip cookie.