Oh my goodness these cupcakes were sooo good!! Have you ever had Tres Leche at your favorite Mexican restaurant? Well it is a moist and sweet treat made from 3 milks, thus the name. Anyway, I made these little cupcakes for Cinco de Mayo along with little mini chili pepper pinatas and they were a HUGE hit! I will definitely be making these more often and not just for Cinco de Mayo. My husband said they were the best cupcakes he ever had! They were DELICIOUS!
And I will post the directions for the mini pinatas on Melandboys soon. They were super easy and fun!
But if you are looking for a fun craft to do with your kids now check out these Crayon Cars–so fun!!
And don’t forget to enter the $100 Best Buy Giftcard giveaway here.
Tres Leches Cupcakes
I used this recipe for the cupcakes–it is a little more substantial.
Easy White Cupcakes
1 box white cake mix (Duncan Hines super moist is best, and yes that’s not what’s in my photo)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy..
Fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.
Tres Leche Cupcakes
8 oz. evaporated milk
1 can sweetened condensed milk
1 pint whipping cream, divided
3-4 Tbsp. Hershey’s Caramel Syrup (I left this out)
Sliced fresh fruit (like strawberries, mangoes, and kiwis, optional)
Juice of 1 lime (optional)–I did not do this
Bake cupcakes according to recipe directions in FOIL LINERS. This is very important because it helps contain the milk mixture.
After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. Place the cupcakes in the refrigerator until ready to serve.
When ready to serve, beat the remaining 1 1/4 c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.
Recipe Source: Our Best Bites