Tres Leches Cupcakes, Yes, in Cupcake Form

A few weeks ago, I get a text from a friend in Texas asking about icebox cupcakes. I turned classic icebox cake into individual, spoon-free clouds of simple deliciousness. I am lucky enough that the grocery store on my block still stocks Nabisco’s Famous Chocolate Wafers®, but any thin, crispy cookie works just as well. I have used Trader Joe’s things with much success and gussied up the whipped cream in all kinds of ways by adding strawberry, cocoa powder, or hazelnuts.

The cupcakes are for her sister’s co-ed baby shower and the plan is to have it outdoors. Icebox cupcakes are going to last for hours out in the sun. They are just whipped cream and cookies. You would practically hear them hiss, “I’m melting, my pretty!” as the lipids lose structure and volume. I offer her sister several alternatives. Having grown up in Texas, the sister picks the tres leches (three milks) cupcakes because it is her absolute favorite kind of cake and also intrigued by how I would make them without the cakes sitting in a bath of three milks.

I made samples pictured below that were traditional with a hint of cinnamon (cherry) , hint of orange (crunchies), and hint of lemon (candied citrus peel). All with very lightly sweetened whipped cream says the rest is plenty sweet.

Tres Leches (Three Milks) Cupcake Samples

She and her husband tried them all and chose the traditional with a hint of cinnamon, vanilla buttercream, and keep the cherry on top. While I looked for forceps among my tools, I came across my stash of mini pipettes.

Photo credit Rosakelehershop on Etsy

My chemistry background is showing, isn’t it? Let me just tuck that back in a little. Ahem. When I finished frosting the cupcakes, I still had plenty of time before the event, so I proceeded to fill the mini pipettes with the leftover cinnamon three milks soaker. There was so much soaker left, I ended up making coquito (not the tiny frog of Puerto Rico, but the Puerto Rican version of egg nog) later that night.

The pipettes were a hit. The cakes were most without being squishy. Everything was just as the sister wanted it.

Tres Leches Cupcake Tower with Toppers; Photo credit Z. Negron

Tres Leches Cupcakes

Adapted from Marcela Valladolid’s recipe on the Food Network

Cupcakes

2 c cake flour

1 T baking powder

6 large eggs @ room temp, separated

1 c raw cane sugar

1/2 c whole milk

Soaker

1 can (14 oz) sweetened, condensed milk

1 can (12 oz) evaporated milk

1 c heavy cream

1 t ground cinnamon

Whipped Topping

1 c heavy cream

1 T powdered sugar

1/2 t ground cinnamon for sprinkling

12 candied cherries, halved

Preheat the oven to 350°F. Line two muffin tins with 24 non-stick, parchment paper cupcake/muffin liners. Spritz with non-stick, butter flavored spray, if you’d like.

Whisk together the flour and baking powder in a medium bowl. Set aside.

In a large mixing bowl, whisk the egg whites until frothy. Gradually add the sugar and whip to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add 1/3 of the flour mixture and whisk until incorporated, then add 1/2 the milk. Repeat, then add the last 1/3 of flour.

Pour the batter into the prepared tins. There is a reason recipes tell you to fill the cup only 2/3s full. Anything more, and you might get a mountain peak to scale in the middle of your cupcakes. Bake until a tester inserted into the center comes out clean, about 25-30 minutes. While the cupcakes are baking, mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream, and cinnamon in a medium bowl. Set aside.

Cool the cake slightly, about 10 minutes, and remove the cupcakes to whatever you plan to store them in to chill overnight. Pierce the cupcakes all over with a thick skewer. Brush the milk mixture over all of the cupcakes while warm once, then repeat 3-4 more times. Cover and refrigerate overnight.

Before serving, let the cupcakes come up to almost room temp. Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread or pipe the whipped cream on the cupcakes, sprinkle with the ground cinnamon, and garnish with cherry halves.

Tres Leches Cupcakes with Vanilla Buttercream and Jumbo Cherries

Also, I have a vegan adaptation:

Vegan Tres Leches Cake
Adapted from Marcela Valladolid

1 ½ c cake flour
1 T baking powder
4 large eggs equivalent of egg replacer (I like Follow Your Heart’s VeganEgg™)
1/2 c agave syrup
1/2 c unsweetened, almond milk
1 ¼ c sweetened condensed coconut milk (2 cans lite coconut milk + ½ c agave, reduce by half over medium-low heat)
1 2/3 c evaporated rice or soy milk
1 c soy/almond creamer
3 T amaretto
1 can coconut cream, chilled
1 T powdered sugar
½ t ground cinnamon

Preheat the oven to 350 degrees F. Spray and flour a 10” cake pan with 2” high sides, then line with parchment paper. Grease the parchment paper.

Mix the flour and baking powder in a medium bowl. Set aside.

In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg replacer until frothy. With the mixer running, gradually add the agave and beat to stiff peaks. Add the flour mixture in 3 parts, alternating with the almond milk in 2 parts.

Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.

Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed coconut milk, evaporated rice/soy milk, soy/almond creamer, and amaretto in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.

Combine the chilled coconut cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.