Ingredients
Scale
Easy White Cupcakes (I used this recipe for the cupcakes–it is a little more substantial.)
- 1 box white cake mix (Duncan Hines super moist is best, and yes that’s not what’s in my photo)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 4 egg whites
- 1 1/3 cups water
- 2 Tbs vegetable oil
- 1 cup sour cream
- 1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
- 1 tsp almond extract
Tres Leche Cupcakes
- 24 cupcakes
- 8 oz. evaporated milk
- 1 can sweetened condensed milk
- 1 pint whipping cream, divided
- Sliced fresh fruit (like strawberries, optional)
Instructions
Cupcakes
- Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy..
- Fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.
- Bake cupcakes according to recipe directions in FOIL LINERS. This is very important because it helps contain the milk mixture.
- After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.
Tres Leche Cupcakes:
- In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. Place the cupcakes in the refrigerator until ready to serve.
- When ready to serve, beat the remaining 1 1/4 c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.