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Tres Leches Cupcakes
Gluten-free vanilla cupcakes soaked in three milks, topped with lightly sweetened whipped cream and a dusting of cinnamon.
References
Adapted from Food Network (Carmen Rodriguez), made gluten-free with a lighter topping.
RECIPE CARD
Tres Leches Cupcakes
Yield: 18 cupcakes | Time: 1 hour plus 2 hours chilling
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Ingredients
Cake
- 2½ cups gluten-free 1:1 flour blend (with xanthan gum)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 stick butter, softened
- 1½ cups sugar
- 3 eggs
- 1 tsp vanilla
- 1¼ cups whole milk
Soak
- 1 can (12 oz) evaporated milk
- ½ can (7 oz) sweetened condensed milk
- ¾ cup heavy cream
Topping
- 2 cups heavy cream
- ⅓ cup powdered sugar
- ½ tsp vanilla
- Cinnamon, to dust
Instructions
- Heat the oven to 350°F and line 18 muffin cups with sturdy liners.
- Sift the dry ingredients. Cream the butter and sugar until fluffy, then beat in the eggs one at a time and the vanilla.
- Add the dry ingredients in three parts, alternating with the milk. Fill the liners about two-thirds full.
- Bake 18–20 minutes until a tester comes out clean. Cool 30 minutes.
- Whisk the soak. Poke each cupcake deeply with a skewer and spoon about 2 T of soak over each. Chill at least 2 hours or overnight.
- Whip the cream, powdered sugar and vanilla to soft-medium peaks. Pipe on just before serving and dust with cinnamon.
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Schossow Kitchen · schossowkitchen.com
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