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Tres Leches Cupcakes

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If you’ve ever had tres leches cake, you already know you will love these little cupcakes! Soaked in a vanilla cream sauce, the dense cupcake is a not-too sweet base for delicious dulce de leche caramel and whipped cream. Add a little fruit and you have perfection!¬†

Ever since the stay-at-home rules have been in place, we are looking for anything (even little things) to celebrate. So Cinco de Mayo was a fiesta- complete with these little cupcakes. I made this recipe as a cake several years ago, but my husband had never tried it, so this was his 1st time trying these, and he declared them his favorite cupcakes I’d ever made.

So… there’s that endorsement for this recipe… ūüôā

These are not too fussy to make, they keep for over a week in the fridge. I made half of this recipe, or 12 cupcakes, and it still took us the whole week to eat them all! Is anyone else sad that they can’t bring extra blog baked goods in to work or over to the neighbors?!?! Slowing packing on my quarantine 15… :/

Here is how to make these sweet treats: (printable recipe)

INGREDIENTS

Cupcake

  • 9 eggs, separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour

Vanilla Sauce:

  • 1 (14oz) can sweetened condensed milk
  • 1 (12oz) can evaporated milk
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla extract

Topping/filling

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners‚Äô sugar
  • fresh fruit for garnish
  • 1 (13.4 oz) can of La Lechera Dulce de Leche (or make your own¬†here)

DIRECTIONS:

  • Preheat oven to 350F degrees and place 24 cupcake liners into baking tins.
  • Divide eggs into 2 bowls. ¬†Put the egg whites into a large mixing bowl and the yolks into a medium bowl.
  • Beat the egg whites on medium-high until they form soft peaks. ¬†Add sugar and beat on high until they form stiff peaks (this will take 4-5 minutes, depending on your mixer).
  • Beat the egg yolks on high for 5 to 6 minutes until they increase in volume and turn a creamy yellow.
  • Beat the vanilla into the egg yolks until combined.
  • Add the yolks to the whites and use a spatula or large spoon to¬†gently¬†fold them together.
  • Add flour and gently mix until completely combined.
  • Divide batter evenly between the 24 cupcake liners and bake for 15-20 minutes. ¬†The tops should be golden and when a toothpick is inserted in the center, it should come out clean.
  • Remove from tin and cool completely on counter.
  • Make sauce by combining the 3 milks (condensed, evaporated and cream) together with the vanilla.
  • Poke (lots!) of holes in the top of each cupcake with a toothpick and use a pastry brush to spread vanilla cream over the top of each cupcake- letting it soak into the cake. I did this twice to use up the sauce and make my cupcakes super soaked and moist.¬†
  • Spread dulce de leche caramel over the top of each cupcake- spreading all the way to the edges.
  • Make frosting by beating together the whipping cream and powdered sugar, until stiff peaks form.
  • Pipe frosting on tops of cupcakes, and serve with fresh fruit. Refrigerate until serving, and store chilled.

My thoughts: If you like a cupcake that isn’t overly sweet, you’ll love this. The firm cake soaks up all that cream, and the dulce de leche caramel soaks into the top as these sit- so yummy! You don’t have to wait until the next Cinco de May to try them either- this is such a refreshing summer dessert! I hope you get a chance to try it!!! Enjoy ~r

Other fun and refreshing desserts for summer:

Maracas Oreo Pops!

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Celebrate Cinco de Mayo with these adorable maracas made with Oreos and candy sunflower seeds!

I love Mexico! I’ve been there on vacation, and I’ve been there many times to work alongside the people of a little town called Siete Ejidos in Sinaloa. I love the food, the beautiful people, the music, and the bright, fun colors that are everywhere! Seriously- why is it unacceptable to paint a house bright blue and orange in the States? (or at least in my neighborhood…)

These were such fun cookies to make because you can just go crazy with color and make any design you want! Use sprinkles or candy…I used chocolate covered sunflower seeds on mine, and I love how they turned out! They have that “bead” look you often see on maracas and other art in Mexico.

Here’s how we made these (printable recipe here)

(If you have never made Oreo Pops before, check out our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo pops)

  • One box of Double Stuff Oreos
  • 1/4 cup of Wilton’s Candy Melts in white.
  • Wilton’s Candy Melts in a variety of colors (you’ll need at least 3 bags of them)
  • One box of Dots Candy

DIRECTIONS:

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Press a lollipop stick through a Dots candy until about 1 inch of the stick is out of the other side (see photo below).
  • Dip end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).

  • Melt one color of Candy Melts in the microwave¬†in 30 second increments, stirring between until melted and smooth.
  • Gently spoon color over bottom 1/4 of Oreo (see photos below). ¬†I gently turned the stick so I could spoon color on the back too- then tap stick against side of bowl to drain excess.¬†Set on parchment paper and allow this to harden up.
  • Melt second color of Candy Melts as above. Spoon color over the rest of the Oreo, tap stick against bowl to drain away excess, place on parchment paper, and gently place sunflower seeds in flower pattern in the center (or add sprinkles…or drizzle chocolate…). Allow this to harden.
  • Melt third color of Candy Melts and spoon over top 1/4. Tap stick against bowl to drain excess and set on parchment paper to harden.
  • Allow candy melts to harden completely, and then pipe line/dots on in any color (I used black).
  • ENJOY!

My thoughts: These are a delicious little way to celebrate Cinco de Mayo! Once they are hardened up, you can tie them into little individual cello bags and they will keep for weeks. I love make-ahead treats! 

Are you a recent arrival to the incredible fun of Oreo Pops?? They are one of our favorite things to make here on Easybaked- and we have them for every possible occasion! Here are a few to try: (click on photo to see recipe)

Or are you looking for great recipes for Cinco de Mayo?? We have those too! We love to celebrate this holiday here!!

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