Saturday, June 26, 2010

Tres Leches Cake

My son was recently called to serve in the Honduran mission for our church. We have been trying a few dishes to help him get an idea for the types of food he may be eating. This dessert recipe was a big hit. I opted for making it in cake form and serving it in small bowls. I will definitely be doing the cupcake version next.  Enjoy!
Tres Leches Cupcakes
Recipe by Our Best Bites

24 white cupcakes (I used a white cake mix that I substituted buttermilk for the water)
8 oz. evaporated milk
1 can sweetened condensed milk
1 pint whipping cream, divided
3-4 Tbsp. Hershey's Caramel Syrup
Sliced fresh fruit (like strawberries, mangoes, and kiwis, optional)
Juice of 1 lime (optional)
Bake cupcakes according to recipe directions in FOIL LINERS. This is extremely important because it helps contain the milk mixture.

After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. There might be some runover. Such is life with tres leches cupcakes. Place the cupcakes in the refrigerator until ready to serve.
When ready to serve, beat the remaining 1 1/4 c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.

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