Tres Leches Cupcakes
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
Maraschino cherries to decorate
sweetened condensed milk to drizzle.
150ml evaporated milk
125ml sweetened condensed milk
150ml heavy/whipping/thickened cream (any will do)
600ml heavy/whipping/thickened cream
1 teaspoon vanilla extract
200g mascarpone cheese
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To make milk mixture simply combine all the ingredients together. Transfer to a squeeze bottle.
To make frosting add cream and vanilla extract to a large mixing bowl. Whip on high speed until soft peaks form. Add mascarpone and whip until stiff peaks form. Set aside in the fridge.
Create some holes in the top of your cupcakes with the back of a teaspoon. Don’t make the holes too big, just enough so that the milk can soak into the cake. Stick the end of the squeeze bottle into the holes and gently squeeze the milk mixture into the holes. The aim is that the cake gets a little soaked with the milk and takes on the yummy milk flavors. Don’t overdo it though! If you soak them too much they’ll become soggy and the papers will come away from the cake.
Fit the end of a piping bag with a round tip and frost in a swirl as demonstrated in the video. Drizzle with sweetened condensed milk and top with a cherry. Please note. The cherry color can leak so it’s best to pop these on right before serving :0)
STORAGE: store in an airtight container for up to 1 day (refrigerated or unrefrigerated). Because there’s fresh cream on these its best to
CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little linger than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs or clean.
DECORATION: The drizzle of sweetened condensed milk on top can make these cupcakes a little messy. I’d recommend drizzling over the cupcakes right before serving so you don’t risk the paper coming away from the cake. It may also cause the red from the cherry to bleed and the frosting to crack a little.