Tres Leches Cupcakes With A Dulce De Leche Drizzle Recipe 445

Steps:

• Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
• Sift together the flour, baking powder, baking soda and salt.
• Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.
• Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake. Let sit in the fridge for at least an hour.
• Top each cupcake with some of the Whipped Cream Mascarpone Frosting.
• Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour.
• Chill a metal bowl. Add the heavy cream, vanilla extract and confectioners' sugar. Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form. Mix in the mascarpone cheese and blend to combine.

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.

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.