Zutaten für Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream
- 1 cup shortening
- Unsalted Butter
- ½ cup granulated sugar (for buttercream)
- Eggs
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking soda
- Pinch of salt (for buttercream)
- 1 cup buttermilk
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk (for dulce de leche)
- 1 (13.5 ounce) can full-fat coconut milk
- Flaked Coconut
- 2 large egg yolks (for buttercream)
- 2 tablespoons cornstarch (for buttercream)
- ¼ cup water (for buttercream)
- 1 cup powdered sugar (for buttercream)
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Zubereitung von Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream
- Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners.
- Cream together 1 cup (2 sticks) softened unsalted butter, 1 cup shortening, and 2 cups granulated sugar until light and fluffy.
- Add 4 large egg yolks one at a time, beating well after each addition.
- Stir in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients and 1 cup buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the cake batter.
- Fill the prepared muffin cups ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes.
- Transfer cupcakes to a wire rack to cool completely.
- While cupcakes are still warm, whisk together 1 (12 ounce) can evaporated milk, 1 (14 ounce) can sweetened condensed milk, and 1 (13.5 ounce) can full-fat coconut milk.
- Using a meat injector or a toothpick, inject or poke several holes into each cupcake and soak with the milk mixture. Alternatively, you can pour the mixture evenly over the cupcakes.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cupcakes to fully absorb the milk mixture.
- For the Dulce de Leche:
- Preheat oven to 425°F (220°C).
- Pour 1 (14 ounce) can sweetened condensed milk into a glass pie plate. Cover tightly with foil.
- Place the pie plate in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the pie plate.
- Bake for 1 hour and 15 minutes.
- Remove from oven and let cool completely. Stir until smooth.
- For the Dulce de Leche Buttercream:
- In a medium bowl, whisk together 2 large egg yolks.
- In a small saucepan, combine ½ cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
- Whisk in ¼ cup water, then add the cooled dulce de leche. Bring to a boil over medium heat, whisking constantly.
- Boil for 1 minute, then remove from heat.
- Gradually whisk the hot dulce de leche mixture into the egg yolks.
- Stir in 1 teaspoon vanilla extract.
- Strain the mixture through a fine-mesh sieve into a bowl and let cool completely.
- In a large bowl, beat 2 cups (4 sticks) unsalted butter with an electric mixer until light and fluffy.
- Gradually beat in the cooled dulce de leche mixture.
- Beat in 1 cup powdered sugar until smooth and spreadable.
- Frost each cupcake generously with the dulce de leche buttercream.
- Refrigerate any leftover buttercream.
- Sprinkle each cupcake with toasted coconut flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
252g
Fat
94g
Carbs
24g
