Tres leches…means 3 milks.
Seems pretty unassuming, no?
Seems like it could even be healthy, right?
Ummm, well, ya…it’s not.
But if you want to indulge, I promise I won’t tell anyone…your secret is safe with me.
As long as you don’t tell anyone that I ate 3 cupcakes while I was trying to get the perfect shot for this post.
Ughh…the things I do for my job :):)
Ingredients:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
4 large eggs
1 c sugar
1/2 c milk
1 can evaporated milk
1 can condensed milk
1/4 c whipping cream
Creme (optional):
1 c whipping cream
1/3 c icing sugar
1/4 c eggnog
2 tsp vanilla extract/1 tsp vanilla paste/1 vanilla bean scraped
Strawberry Rhubarb Sauce (optional):
1 c frozen strawberries
1 c frozen rhubarb
1/3 c sugar
1. Preheat oven to 350 degrees.
2. In the bowl of your mixer, add eggs and sugar and beat until mixture is pale and fluffy (about 7-10 minutes). This step is crucial because you need the air incorporated into the egg mixture to ensure a fluffy cake.
3. In a small bowl, combine flour, baking powder and salt; set aside.
4. Scrape down sides and put mixer on lowest setting; add half flour mixture, then 1/2 c milk then rest of flour mixture and mix until well combined.
5. Prepare 2 muffin tins (or a 9 x 13″ pan) by lining them with cupcake liners (or parchment if using a baking pan); fill a little more than 3/4 full (you should get about 20-21 cupcakes).
6. Bake cake for about 25 minutes (and cupcakes for about 15 minutes) or until the top just begins to get golden (remember the tins will brown the bottom faster so do not over cook).
7. With a skewer or a fork, poke holes into the top of the cake/cupcakes; set aside
8. If making cupcakes, remove the liners and put into a large shallow plate (or even a cookie sheet will work).
9. In a large measuring cup (4 cup measure), add evaporated milk, condensed milk and whipping cream; mix vigorously to make sure the thicker milk doesn’t stay at the bottom.
10. Pour the tres leches mixture (get it…three milks!) all over the cupcakes or cake and let it sit for at least 30 minutes (you can even cover it with plastic wrap and refrigerate overnight.
11. If you are using the creme, whip the cream with the icing sugar until very thick and then pour in the eggnog while beating to make it into a thinner cream; add vanilla and serve with the cake or use it to top the cupcakes.
Top the cupcakes with fresh berries if you like…
and then shower it with another sprinkling of icing sugar if you were going for a Winter Wonderland theme!
If you make the cake, you can use the same creme as above or you can cook all the ingredients for the strawberry rhubarb sauce.
Serve warm over cake.
Ah, what the heck, put a scoop of ice cream on it while you’re at it!
You only live once!
