Coconut Tres Leches Cupcakes
Coconut Tres Leches Cupcakes is a lacto ovo vegetarian dessert. One portion of this dish contains approximately 8g of protein, 25g of fat, and a total of 483 calories. This recipe serves 12 and costs 67 cents per serving. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Taste of Home. If you have confectioners' sugar, buttermilk, sugar, and a few other ingredients on hand, you can make it. This recipe is liked by 6 foodies and cooks. It is a very budget friendly recipe for fans of American food. Overall, this recipe earns a not so super spoonacular score of 30%. If you like this recipe, you might also like recipes such as Coconut-Laced Tres Leches Cupcakes, Tres Leches de Coco (Coconut Tres Leches Cake), and Tres Leches Cupcakes.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1-1/3 cups buttermilk
Toasted flaked coconut
1/2 cup coconut milk
3 tablespoons confectioners' sugar
4 egg whites
2/3 cup evaporated milk
2 cups all-purpose flour
1 cup heavy whipping cream
1/4 teaspoon salt
1-1/2 cups sugar
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons vanilla extract
Equipment:
bowl
muffin liners
toothpicks
wire rack
frying pan
skewers
Cooking instruction summary:
Directions In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack; cool for 10 minutes. Remove paper liners from cupcakes; return to pan. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Combine the sweetened condensed milk, evaporated milk and coconut milk; slowly pour over cupcakes, allowing mixture to absorb into cake. Cover and refrigerate for 2 hours. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Frost cupcakes. Sprinkle with coconut. Store in the refrigerator. Yield: about 1-1/2 dozen. Originally published as Coconut Tres Leches Cupcakes in Taste of Home's Holiday & Celebrations CookbookAnnual 2011, p182 Nutritional Facts 1 cupcake equals 505 calories, 23 g fat (16 g saturated fat), 64 mg cholesterol, 316 mg sodium, 67 g carbohydrate, 1 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add egg whites, one at a time, beating well after each addition. Beat in vanilla.
3. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
4. Fill paper-lined muffin cups two-thirds full.
5. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
6. Place pan on a wire rack; cool for 10 minutes.
7. Remove paper liners from cupcakes; return to pan.
8. Poke holes in cupcakes with a skewer, about 1/2 in. apart.
9. Combine the sweetened condensed milk, evaporated milk and coconut milk; slowly pour over cupcakes, allowing mixture to absorb into cake. Cover and refrigerate for 2 hours.
10. In a large bowl, beat cream until it begins to thicken.
11. Add confectioners' sugar; beat until soft peaks form. Frost cupcakes. Sprinkle with coconut. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
