Life Throws You Curve Balls, You Learn to hit them out of the Park!

Coconut Tres Leches Cupcakes

  • Prep: 30 min. Bake: 20 min. + chilling
  • Yield: 12 Servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 egg whites
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups buttermilk
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup evaporated milk
  • 1/2 cup coconut milk
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners’ sugar
  • Toasted flaked coconut

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 three-fourths 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: 1 dozen.
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