These cupcakes were a big hit at our recent Cinco de Mayo party. The Mexican flag toothpicks were the perfect touch to celebrate the holiday and without the flags they would be a perfect dessert for any dinner party.
We used Mexican Cajeta as a drizzle and quartered Mini Obleas with Cajeta as a sweet topper. We had 30 people and made 48 cupcakes and let’s just say guests were double fisting! Viva Mexico.
In a large bowl, cream shortening, butter, and sugar until light and fluffy on medium speed. Add one egg yolk at a time, beating until yellow disappears. Add vanilla. Sift together the flour, baking soda and salt. Add alternating 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.
Since the recipe yields 48 mini-muffins it will either require the use of 2-24 mini muffin tin pans or two separate batches using one pan. Fill each mini-muffin section. 3/4 full, with small ice cream scooper and use paper liners if you choose.
Bake 10-12 minutes until toothpick comes out clean, keep in mind every oven bakes differently. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack set in a cookie sheet
While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a wooden skewer, poke several holes in the top of each cupcake. Using a glass Pyrex mixing cup, pour milk mixture (1/2 oz.) over top of each cupcake filling each hole. Refrigerate for 2 hours or overnight before icing.
Tres Leches Mini-Cupcakes
These cupcakes are perfect for a Cinco de Mayo party. We used Mexican Cajeta as a drizzle and quartered Mini Obleas with Cajeta as a sweet topper, alongside Mexican flag toothpicks. Loose the flag and they’re festive anytime.
- Prep Time: 180
- Cook Time: 15
- Total Time: 3 hours 15 minutes
- Yield: 48 Mini-Cupcakes 1x
- Category: Desserts, Sweets
INGREDIENTS
- 1/4 c Shortening
- 1/2 c Unsalted Butter, softened
- 1 c Sugar
- 3 Eggs, separated
- 1/2 tsp. Vanilla Extract
- 1 c All-Purpose flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 3/4 c Buttermilk
- 1/2 c Evaporated Milk
- 1/2 c Sweetened Condensed Milk
- 1/2 c Coconut Milk
Icing
- 1 pt Heavy Whipping Cream
- 1 c Cajeta (Mexican Caramel) or Dulce de Leche from a jar
INSTRUCTIONS
- Preheat oven to 350 Degrees
- In a large bowl, cream shortening, butter, and sugar until light and fluffy on medium speed.
- Add one egg yolk at a time, beating until yellow disappears.
- Add vanilla
- Sift together the flour, baking soda and salt.
- Add alternating 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
- Since the recipe yields 48 mini-muffins it will either require the use of 2-24 mini muffin tin pans or two separate batches using one pan. Fill each mini-muffin section. 3/4 full, with small ice cream scooper and use paper liners if you choose.
- Bake 10-12 minutes until toothpick comes out clean, keep in mind every oven bakes differently.
- Let cool in pan for 10 minutes.
- Transfer cupcakes to wire rack set in a cookie sheet
- While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk
- Using a wooden skewer, poke several holes in the top of each cupcake
- Using a glass Pyrex mixing cup, pour milk mixture (1/2 oz.) over top of each cupcake, filling each hole. Refrigerate for 2 hours or overnight before icing
Icing
- When ready to make icing
- Use metal mixing bowl and beaters that have been chilled in freezer for 1/2 hour
- Pour heaving whipping cream into bowl and beat until it becomes stiff.
- Add stiff whipping cream into a piping bag with a star tip.
- With a outside to inside circular motion pipe on icing.
Cajeta/Dulce de Leche
- Make sure Dulce de Leche is at room temperature and put in a squirt bottle, drizzle over the whipped creme icing.
- Set in fridge until ready to serve.
NOTES
Created By | Pepper Weinglass
