Coconut Tres Leches Cupcakes
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen
buttermilk
Ingredients
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 1-1/2 teaspoons vanilla extract
- 4 large egg whites, room temperature
- 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
- whipped cream:
- 1-1/2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- Toasted sweetened shredded coconut
Directions
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1Preheat oven to 350°. Line 18 muffin cups with paper liners.
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2Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add egg whites, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
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3Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan.
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4In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes, about 1/2 in. apart, with a skewer. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours.
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5To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.
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