Tres Leches Cupcakes

By srumbel

A few tips: making these cupcakes is a messy job! I used the Reynolds Stay-Brite cupcake liners, and I felt like they held up really well to the milk mixture. Foil liners would also work well. I would definitely not recommend using just paper liners, since they will get soggy and fall apart. This recipe would also work great as a 9 x 13 sheet cake.
from thebakerupstairs.com

Ingredients

• 24 white cupcakes, baked in foil liners and cooled (I used my favorite homemade cupcake recipe, but a boxed mix would also work well)
• 1 14 ounce can sweetened condensed milk
• 1 14 ounce can coconut milk (I used coconut cream from Trader Joe's)
• 8 ounces half and half
• 1 pint heavy whipping cream
• 3-4 tablespoons powdered sugar, to taste
• sliced strawberries, for garnish

Preparation

Step 1

Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers). In a large bowl or measuring cup, whisk together the sweetened condensed milk, coconut milk, and half and half until well blended. Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake. Refrigerate for 30 minutes, then ladle more of the milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).

When ready to serve, beat the whipping cream until medium peaks form, then add the powdered sugar and mix until well combined. Spoon a dollop of whip cream on each cupcake (or pipe them if you're a nut like me) and top with a strawberry slice. Refrigerate any leftovers. Enjoy!