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… 🙂
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)
- 9 eggs, separated
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 (14oz) can sweetened condensed milk
- 1 (12oz) can evaporated milk
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- fresh fruit for garnish
- 1 (13.4 oz) can of La Lechera Dulce de Leche (or make your own here)
- 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: