Last march, I shared a recipe for Tres Leches Cake with Strawberries and Caramel Sauce. I decided to see if it would be possible to turn this recipe into cupcakes. It turned out pretty amazing, if I do say so myself...
Makes 30 - 36 cupcakes
Cake Ingredients:
8 tablespoons unsalted butter
1 cup Whole Milk
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
4 Large Eggs
2 cups Sugar
2 teaspoons Vanilla Extract
Milk Mixture Ingredients:
1 (14 ounce) Can Sweetened Condensed Milk
2 tablespoons Caramel Sauce*
1 (12 ounce) Can Evaporated Milk
1 cup Heavy Cream
1 teaspoons Vanilla Extract
Frosting Ingredients:
6 ounces Cream Cheese, softened
2/3 cup Sugar
2 1/2 cups Heavy Whipping Cream
3 tablespoons Corn Syrup
2 teaspoon Vanilla Extract
3/4 to 1 cup Caramel Sauce**
2 pints Fresh Strawberries, hulled and sliced
Directions:
Center a rack in the oven, then preheat to 325F. Line 3 muffin tins with cupcake liners
In a small saucepan, melt the butter and milk together. Set aside.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
In a large bowl with a hand mixer or the bowl of a stand mixer with a whisk attachment, beat the eggs on medium speed for 30 seconds, then slowly incorporate sugar and beat until thick and glossy, 5 - 7 minutes. Reduce speed to low and gradually stir in the melted butter mixture and vanilla. Continuing on low or switching to a rubber spatula, incorporate the flour combination in 3 batches. Once fully incorporated, use a ladle to fill each of the cupcake liners about 3/4 of the way with the batter. Bake for 30 - 35 minutes or until slightly browned around the edges and a toothpick entered into one of the centers comes out clean. Transfer pans to a wire rack and cool for 10 minutes, then move the cupcakes to a wire rack.
While the cupcakes are cooling, combine the sweetened condensed milk and caramel sauce in a small saucepan and heat over low heat, stirring until combined. In a medium bowl, stir together the caramel sauce mixture with evaporated milk, heavy cream and vanilla. After 10 minutes of cooling time, use the blunt side of a skewer, poke 5 evenly spaced holes in each cupcake only going about half way to the bottom. Slowly pour about 1 - 1 1/2 tablespoons of the milk mixture over each cupcake, then let stand for 15 minutes. Cover and refrigerate for at least 3 hours or overnight.
In a large bowl, using a hand mixer, beat the cream cheese and sugar until smooth. Slowly whisk in the cream, then the corn syrup and finally the vanilla. Continue beating until stiff peaks form. Frost each cupcake, then arrange sliced strawberries and drizzle the caramel sauce over the tops. Cupcake can be kept for up to 3 days refrigerated in an air tight container.
Cupcakes can be made a day or two ahead, but wait until the day of to frost them.
*I used the ice cream topping caramel sauce, however, you could melt 4-5 caramels instead.
** If using caramels or a thicker sauce, you may want to melt it a bit and mix in some milk to thin the sauce out. Let the sauce come to room temperature before drizzling over the cupcakes.
Cake Ingredients:
8 tablespoons unsalted butter
1 cup Whole Milk
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
4 Large Eggs
2 cups Sugar
2 teaspoons Vanilla Extract
Milk Mixture Ingredients:
1 (14 ounce) Can Sweetened Condensed Milk
2 tablespoons Caramel Sauce*
1 (12 ounce) Can Evaporated Milk
1 cup Heavy Cream
1 teaspoons Vanilla Extract
Frosting Ingredients:
6 ounces Cream Cheese, softened
2/3 cup Sugar
2 1/2 cups Heavy Whipping Cream
3 tablespoons Corn Syrup
2 teaspoon Vanilla Extract
3/4 to 1 cup Caramel Sauce**
2 pints Fresh Strawberries, hulled and sliced
Directions:
Center a rack in the oven, then preheat to 325F. Line 3 muffin tins with cupcake liners
In a small saucepan, melt the butter and milk together. Set aside.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
In a large bowl with a hand mixer or the bowl of a stand mixer with a whisk attachment, beat the eggs on medium speed for 30 seconds, then slowly incorporate sugar and beat until thick and glossy, 5 - 7 minutes. Reduce speed to low and gradually stir in the melted butter mixture and vanilla. Continuing on low or switching to a rubber spatula, incorporate the flour combination in 3 batches. Once fully incorporated, use a ladle to fill each of the cupcake liners about 3/4 of the way with the batter. Bake for 30 - 35 minutes or until slightly browned around the edges and a toothpick entered into one of the centers comes out clean. Transfer pans to a wire rack and cool for 10 minutes, then move the cupcakes to a wire rack.
While the cupcakes are cooling, combine the sweetened condensed milk and caramel sauce in a small saucepan and heat over low heat, stirring until combined. In a medium bowl, stir together the caramel sauce mixture with evaporated milk, heavy cream and vanilla. After 10 minutes of cooling time, use the blunt side of a skewer, poke 5 evenly spaced holes in each cupcake only going about half way to the bottom. Slowly pour about 1 - 1 1/2 tablespoons of the milk mixture over each cupcake, then let stand for 15 minutes. Cover and refrigerate for at least 3 hours or overnight.
In a large bowl, using a hand mixer, beat the cream cheese and sugar until smooth. Slowly whisk in the cream, then the corn syrup and finally the vanilla. Continue beating until stiff peaks form. Frost each cupcake, then arrange sliced strawberries and drizzle the caramel sauce over the tops. Cupcake can be kept for up to 3 days refrigerated in an air tight container.
Cupcakes can be made a day or two ahead, but wait until the day of to frost them.
*I used the ice cream topping caramel sauce, however, you could melt 4-5 caramels instead.
** If using caramels or a thicker sauce, you may want to melt it a bit and mix in some milk to thin the sauce out. Let the sauce come to room temperature before drizzling over the cupcakes.
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