Say Happy Valentine’s Day with these Tres Leches (meaning “three milks” in Spanish) cupcakes. You will need a fork to eat them, but the messiness will be worth it. Serve cold and top with fresh berries for the perfect balance of sweet and tart.
Recipe and photograph by Kimme Hargrove
24 white cupcakes (use a basic, white cake mix and follow instructions on the box for baking in cupcake pan with liners)
14 ounces coconut milk (1 can)
14 ounces sweetened condensed milk (1 can)
8 ounces half and half
If using paper liners, put a second layer of liner under your cooked cupcakes (if using foil liners, one is fine). Poke holes in cooled cupcakes using a wooden skewer.
In a mixing bowl, whisk coconut milk, condensed milk and half and half together. Put cupcakes on a cookie sheet, and generously ladle the milk mixture over each cupcake (it will spill over, but there is plenty of milk mixture).
Refrigerate the cupcakes for at least 30 minutes, then repeat the ladle process. Refrigerate again for at least 30 minutes before serving.
Top cupcakes with whipped cream and fresh berries. Serve with a fork.
Keep leftovers refrigerated.
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