TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/4 cup shortening
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 3 eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup coconut milk
  • 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)
  • Dulce de Leche Buttercream:
  • 1 (14-ounce) can sweetened condensed milk (Eagle brand)
  • 2 egg yolks
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 14 tablespoons unsalted butter, softened to room temperature
  • 1 cup powdered sugar

Directions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed;
  • add egg yolks 1 at a time, beating until all the yellow disappears.
  • Add the vanilla.
  • Sift together the flour, baking soda and salt.
  • Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
  • In a small bowl, beat the egg whites on high speed until stiff peaks form.
  • Fold into cake batter.
  • Fill standard paper-lined muffin cups 3/4 full.
  • Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  • Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
  • While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk.
  • Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture.
  • Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. P
  • our the milk mixture over each cupcake while they are still warm, filling each hole.
  • Refrigerate for 2 hours or overnight before icing.
  • For the Buttercream:
  • Preheat oven to 425 degrees F.
  • To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil.
  • Place in a larger roasting pan where pie plate can sit flat.
  • Pour hot water into the roasting pan to a depth of about halfway up the pie plate.
  • Place in oven and bake for 1 hour 15 minutes.
  • Remove from oven and let cool.
  • Stir until smooth.
  • Place egg yolks in a medium mixing bowl.
  • Stir the sugar, cornstarch, and salt together in a small, heavy saucepan.
  • Whisk in the water first, then the dulce de leche and bring to a boil over medium heat.
  • Boil for 1 minute, whisking constantly.
  • Remove from heat.
  • Gradually whisk the dulce de leche mixture into the 2 egg yolks.
  • Stir in the vanilla.
  • Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
  • Beat the butter on high speed in a large mixing bowl until light and fluffy.
  • Beat in the cooled dulce de leche mixture.
  • Beat in the 1 cup powdered sugar until smooth and spreadable.
  • Frost each cupcake with a generous amount of dulce de leche buttercream.
  • Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut

Notes

This recipe was on Food Network's "Ultimate Recipe Showdown" tonight and looked SO yummy!

Categories: Dessert 
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