Pastelitos Tres Leches

Three-Milk Cupcakes

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Preparation info

  • Makes

    12

    Cupcakes
    • Difficulty

      Easy

Appears in

We Are La Cocina

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

  • About

Ingredients

Cupcakes

  • 1 cup [140 g] all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup [110 g] butter (1 stick), room temperature
  • 1 cup [200 g] sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup [240 ml] buttermilk
  • ¼ cup [60 ml] neutral oil

    Method

    Preheat the oven to 350°F [180°C]. Line a standard twelve-cup muffin pan with paper liners. Set aside.

    To make the Cupcakes

    In a large bowl, combine the flour, baking powder, baking soda, and salt and whisk to incorporate. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes.

    Add the eggs and vanilla and paddle on low until just incorporated. Whisk together the buttermilk and oil. Add a third of the dry ingredients to the butter mixture, and pour in a third of the buttermilk mixture. Alternate adding the dry and wet ingredients, ending with the wet.

    Evenly portion the batter into the prepared muffin cups. Fill each cup about three-quarters full. Bake for 18 minutes or until a toothpick inserted into a cupcake comes out clean.

    Meanwhile, make the Filling

    Whisk the milks and cream together to incorporate. Refrigerate until ready to use.

    To make the Frosting

    Clean out the bowl of the stand mixer and fit it with the whisk. Beat the cream on high speed until firm peaks form.

    To assemble the cupcakes, use a clean meat injector to inject the center of each cupcake with the tres leches filling, or use a skewer to create small holes in the center of each cupcake and slowly pour in the filling, waiting as it absorbs. Use ¼ to ½ ounce [60 to 120 ml] for each cupcake. Top each cupcake with a dollop of whipped cream.

    The cupcakes can be stored covered in the refrigerator for 2 to 3 days.