Tres Leches Cupcakes
Tres leches cupcakes. Seriously. I made these for my mom's birthday party on Sunday, and they were delightful! Every year my dad gets all of my siblings to work together to make dinner for my mom, and this year we had a mexican theme. My sister and brother in law made chicken fajitas, my brother made some awesome guacamole, and I made my favorite mexican rice and these tres leches cupcakes. It was a delicious dinner and I ate way more than I should have, but it was totally worth it!
Tres Leches Cupcakes
24 white cupcakes, baked in foil liners and cooled (I used my favorite homemade cupcake recipe, but a boxed mix would also work well)
1 14 ounce can sweetened condensed milk
1 14 ounce can coconut milk (I used coconut cream from Trader Joe's)
8 ounces half and half
1 pint heavy whipping cream
3-4 tablespoons powdered sugar, to taste
sliced strawberries, for garnish
Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers). In a large bowl or measuring cup, whisk together the sweetened condensed milk, coconut milk, and half and half until well blended. Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake. Refrigerate for 30 minutes, then ladle more of the milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).
For full instructions please see : www.thebakerupstairs.com
Tres Leches Cupcakes
24 white cupcakes, baked in foil liners and cooled (I used my favorite homemade cupcake recipe, but a boxed mix would also work well)
1 14 ounce can sweetened condensed milk
1 14 ounce can coconut milk (I used coconut cream from Trader Joe's)
8 ounces half and half
1 pint heavy whipping cream
3-4 tablespoons powdered sugar, to taste
sliced strawberries, for garnish
Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers). In a large bowl or measuring cup, whisk together the sweetened condensed milk, coconut milk, and half and half until well blended. Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake. Refrigerate for 30 minutes, then ladle more of the milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).
For full instructions please see : www.thebakerupstairs.com
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