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Wednesday, July 4, 2012

Tres Leches Cupcakes with Mango Frosting

Happy 4th of July! I wanted to bring you something red, white and blue today...but my family and I are still here in the Sunshine State, enjoying our 2-week vacation, so I'll share with you these delicious cupcakes instead...
 
My daughters and I made these Tres Leches Cupcakes with Mango Frosting for Ryan last Father's Day...and I tell you they are super dooper yummy and Ryan really liked them! The mango frosting worked so well on the three milk cupcakes which are baked and then soaked in evaporated milk, condensed milk and heavy cream mixture. These are a bit time consuming to make because of the soaking part, but it will be all worth it in the end. You should try it!


 
Ingredients:
For the cupcakes:
  • 6 large eggs, separated
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup all-purpose flour, sifted
  • 1/2 cup evaporated milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup sweetened condensed milk
For the mango frosting: 
Adapted from The Baker Chick
  • 1 (8 oz.) pkg. cream cheese, room temperature
  • 1 1/2 sticks butter, room temperature
  • 1 medium sized mango
  • 1 tsp. vanilla extract
  • 3-4 cups powdered sugar
Procedure:
For the Frosting:
1. Using a blender, puree mango with 1/8 cup of water. 
2. Combine cream cheese, butter, 1/4 cup mango puree and vanilla extract in a large bowl. Beat until fully incorporated. 
3. Add powdered sugar until desired consistency and sweetness is achieved. Refrigerate until ready to use.
For the cupcakes:
1. Preheat the oven to 325oF. Line muffin pans with paper lined foil liners.
2. With an electric mixer over medium speed, beat the egg whites, baking soda and salt until soft peaks form. Turn speed to low and then add the egg yolks and sugar. Continue mixing until smooth, about 30 seconds. Using a spatula, fold in butter then fold in the flour in three or four batches, until the mixture is well blended.
3. Divide the batter into the lined muffin pans, filling them halfway. Bake the cupcakes for 25 minutes or until light golden brown. Remove from oven. Immediately poke holes on the cupcakes using a toothpick, fork or skewer.
4. Combine evaporated milk, whipping cream and condensed milk. With cupcakes still in pans, brush milk mixture over them. Wait for the cupcakes to absorb the milk before brushing again. Repeat until the mixture has been used. Allow the cupcakes to absorb the mixture for at least 30 minutes.
5. Top with mango frosting.
 
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