Tres Leches Coconut Cupcakes
Rating
Tres leches CUPCAKES = no sharing required.
Ingredients
- FOR THE CUPCAKES
- 2 c. all-purpose flour
- 3 tbsp. cornstarch
- 1½ tsp. baking powder
- 1 tsp. kosher salt
- 1 c. (2 sticks) butter, softened
- 1½ c. granulated sugar
- 3 large eggs
- 1 tsp. pure vanilla extract
- ¾ c. Thai Kitchen® coconut milk
- FOR THE MILK MIXTURE
- ½ c. sweetened condensed milk
- ½ c. Thai Kitchen coconut milk
- ⅓ c. heavy cream
- FOR TOPPING
- 1 c. heavy cream
- ⅓ c. powdered sugar
- Ground cinnamon, for serving
- Sliced strawberries, for serving
Instructions
- Make cupcakes: Preheat oven to 350°. Line two muffin tins with 16 cupcake liners. In a medium bowl, whisk flour with cornstarch, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, then add vanilla. Add half the dry ingredients to the wet and mix until just combined. Add coconut milk, mixing until just combined, then add remaining dry ingredients and mix until just combined.
- Fill each muffin tin with ¼ cup batter and bake until cakes spring back on top and a toothpick inserted in center comes out clean, about 24 to 26 minutes. Let cool on a wire rack in tins.
- Meanwhile, make milk mixture: In a medium bowl, whisk together condensed milk, coconut milk, and cream. Using a skewer, poke holes all over the top of each cupcake. Drizzle a few spoonfuls of milk mixture over each cupcake, letting the milk soak in before adding more. Let sit 30 minutes.
- Make the topping: In a large bowl, beat cream and powdered sugar until firm peaks form. Dollop spoonfuls on top of each cupcake.
- Sprinkle cream with cinnamon and top with a strawberry slice.
