Co­conut Tres Leches Cup­cakes

PREP: 35 min. + chill­ing BAKE: 20 min. + cool­ing MAKES: 11/2 dozen

Simple & Delicious - - ON THE MENU -

This cup­cake ver­sion of tres leches cake uses four types of milk to make it moist and de­li­cious. Toasted co­conut on top adds a trop­i­cal twist. —Taste of Home Test Kitchen

1/2 cup but­ter, soft­ened

11/2 cups su­gar

11/2 tsp. vanilla ex­tract

4 large egg whites

2 cups all-pur­pose flour

1 tsp. bak­ing pow­der

1/2 tsp. bak­ing soda

1/4 tsp. salt

11/3 cups but­ter­milk

1 can (14 oz.) sweet­ened con­densed milk

2/3 cup evap­o­rated milk

1/2 cup co­conut milk

WHIPPED CREAM

11/2 cups heavy whip­ping cream

1/3 cup con­fec­tion­ers’ su­gar

Toasted sweet­ened shred­ded co­conut

1. Pre­heat the oven to 350°. Line 18 muf­fin cups with pa­per lin­ers.

2. Cream but­ter and su­gar un­til light and fluffy. Beat in vanilla and egg whites, one at a time, beat­ing well after each ad­di­tion. In an­other bowl, whisk to­gether flour, bak­ing pow­der, bak­ing soda and salt; add to creamed mix­ture al­ter­nately with but­ter­milk, beat­ing after each ad­di­tion.

3. Fill pre­pared cups about two-thirds full. Bake un­til a tooth­pick in­serted in cen­ter comes out clean, 17-20 min­utes. Cool 10 min­utes. Re­move cup­cakes to a 15x10x1-in. pan.

4. In a large bowl, mix sweet­ened con­densed, evap­o­rated and co­conut milks. Poke holes in cup­cakes with a skewer, about 1/2 in. apart. Slowly spoon milk mix­ture over top, al­low­ing it to ab­sorb into cake. Re­frig­er­ate, cov­ered, at least 2 hours.

5. To serve, beat cream un­til it be­gins to thicken. Add con­fec­tion­ers’ su­gar; beat un­til soft peaks form. Spread or pipe over cup­cakes. Top with co­conut. Store in the re­frig­er­a­tor.

PER CUP­CAKE 342 cal., 16g fat (11g sat. fat), 47mg chol., 226mg sod., 44g carb. (33g sug­ars, 0 fiber), 6g pro.

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