I saw these perfect cupcakes on pinterest from the How Sweet It is Blog. They were amazing!!!! Since I don”t trust anyone else to make cupcakes, I made myself for my birthday party! LOL!
These are my new favorite for sure! Here”s Jessica”s recipe! ENJOY!!!!
Coconut Tres Leches Cupcakes
makes 12-14 cupcakes
1 1/2 cups all-purpose flour 1 tablespoon (6.75 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar (8 ounces)
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup full-fat canned coconut milk
whipped cream: 2 cups whipping cream, cold 3-4 tablespoons powdered sugar
garnish: 2 cups toasted flaked coconut maraschino cherries
Preheat oven to 350 degrees F. Line a muffin tin with liners. Because you will be soaking the cake in liquid, I highly suggest using the double liners with foil. If you can’t find those, double the liners yourself. In a bowl, sift together flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, beat butter until smooth and creamy. Add in sugar and beat on medium-high speed until fluffy, about 2-3 minutes, scraping down the sides if needed. With the mixer on low speed add in each egg one at a time, mixing to combine and again scraping down the sides. Add in 1 1/2 teaspoons of vanilla extract and 1/4 teaspoon coconut extract, mixing until combined. With the mixer on low, add dry ingredients in three increments, only mixing until just combined and no dry spots remain. Using an ice cream scoop or 1/4 cup measure, spoon the batter into the double-lined muffin tins. Bake for 13-15 minutes, until the tops of cupcakes spring back to the touch. Let cool completely.
While cupcakes are cooling, whisk together coconut milk, evaporated milk and condensed milk. Set aside.
Once cupcakes have cooled, you have many options on how to soak them. You can poke holes in the cake (make sure the hole goes to the almost-bottom) with a toothpick, skewer or fork, then slowly spoon the milk mixture over top. If you have a turkey baster or meat injector, you can inject the cupcakes with the milk. I also tried using a piping bag, placing the tip in the cupcake, then pouring the milk in the bag and holding it until it absorbs. Either way, it will be a tedious process. I found the slow spooning method to work best, but beware: it will still be messy. Once cupcakes are soaking in milk, refrigerate overnight or for at least 6 hours.
To frost: In the bowl of your electric mixer, beat whipping cream until peaks for and it is stiff enough to frost cupcakes, then mix in the rest of the vanilla and coconut extracts, and powdered sugar. Place in the fridge until ready to use. Once ready to frost, spoon a large 1/4 cup of whipped cream on top of cupcake and smooth with a spatula. Roll the tops in toasted coconut then garnish with a cherry. These are best when refrigerated, but are fine when sitting out for a few hours at a party, etc.