Tres Leches Cupcakes

Ingredients:

¾ cup unsalted butter, softened
1 cup sugar
3 eggs, separated
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
½ cup evaporated milk
½ cup sweetened condensed milk
½ cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand), optional for garnishing the frosting
Dulce de Leche Buttercream Frosting:
5 large egg whites
1½ cup sugar
4 sticks unsalted butter, diced and softened
¼ teaspoon salt
1 tablespoon vanilla
½-1 cup of dulce de leche, room temperature

Directions

Cupcake:

1. In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into cake batter.
3. Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
4. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
5. Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Dulce de Leche Buttercream Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume and forms stiff peaks when the whisk is pulled up out of the meringue.
3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.

*NOTE: The consistency of the dulce de leche frosting will depend on how much or or how little you add of the dulce de leche sauce. I’ve written the recipe as 1/2 cup – 1 cup to account for varying ducle de leche consistency that can run on the thinner side when purchased from the store versus making a homemade version that is usually thicker. I recommend starting with 1/2 cup and mix to combine then taste and add more if needed.

Assembly:

1. Frost cooled cupcakes with dulce de leche buttercream and either sprinkle lightly toasted flaked coconut on top or dust with grated chocolate.

Oven method for dulce de leche:

1. Empty the contents of a can sweetened condensed milk into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
2. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath. Bake at 425 degrees F for 60-90 minutes checking every 30minutes on the water level and adding more as needed.
3. Dulce de leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before storing.
More information source:www.keyingredient.com