Jul 3, 2012
There’s just something so delicious about tres leches cake. I’ve had it only twice before, but both times I loved it. I wanted to re-make this delicious treat, and decided that I’d do it in the shape of cupcakes. I also made a couple of tweaks to make them slightly “healthier” – but not too healthy…I mean, it’s dessert…why would I go crazy??
I had fun serving them to my friends Elaina and Heather for a girls’ lunch. It’s really soft and it retains the milk mixture pretty well, kind of like a bread pudding-style. And it’s sweet. Really sweet. It’s a fun treat, but it does take a bit to make…so do it when you have a bit of time and you’re feeling adventurous!
Tres Leches “Cupcakes”:
- 1 cup whole wheat flour
- 2 tablespoon baking powder
- 6 large eggs, separated
- 1/2 cup honey
- One 10-ounce can (300 mL) sweetened condensed milk
- One 12-ounce can (370 mL) whole evaporated milk
- 1 1/2 cups coconut milk (1.5 cans)
- 1/2 cup apple juice
- 1 can (300 mL) of Dulce de Leche*
Preheat the oven to 325°. Butter a 12-cup muffin tin. In a medium bowl, whisk the flour with the baking powder. In a large bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until stiff peaks form. In another large bowl, beat the egg yolks with the honey at medium speed until well mixed, about 3 minutes. Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth. Scrape the batter into the pan. Bake the muffins for approximately 30 minutes. The centre of the cupcakes should come out clean when a toothpick is inserted. Let the cupcakes cool in the pans for 15 minutes, then invert onto a wire rack to cool completely.
In a large bowl or measuring cup (at least 8 cups), whisk the condensed milk with the evaporated milk, coconut milk and apple juice. Place the cupcakes in a baking dish, and pour 1/2 the milk mixture over them evenly and turn them gently once or twice to make sure that they’re all fully covered. Leave them in the liquid for about 5 minutes and then pour off all but a thin layer of the liquid. Cover and refrigerate the cakes overnight. Carefully transfer the squares and muffins to plates. Drizzle with the Dulce de Leche and serve. This recipe makes 24 cupcakes, so you’ll need to do the milk process twice unless you have two muffin pans. Sadly, I do not.
*To make dulce de leche: put a can of condensed milk in a pot of boiling water for 90 minutes and then let it cool completely to room temperature. Open and it should be caramelized. It will remain caramelized once it is cooked regardless of how long you leave it stored in your cupboard.