Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream Recipe

How to Make Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream

1. Preheat oven to 350°F (175°C). Line a standard muffin tin with paper liners.
2. Cream together 1 cup (2 sticks) softened unsalted butter, 1 cup shortening, and 2 cups granulated sugar until light and fluffy.
3. Add 4 large egg yolks one at a time, beating well after each addition.
4. Stir in 2 teaspoons pure vanilla extract.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon salt.
6. 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.
7. In a clean bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
8. Gently fold the egg whites into the cake batter.
9. Fill the prepared muffin cups ¾ full.
10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cupcakes cool in the tin for 10 minutes.
12. Transfer cupcakes to a wire rack to cool completely.
13. 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.
14. 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.
15. Refrigerate for at least 2 hours, or preferably overnight, to allow the cupcakes to fully absorb the milk mixture.
16. For the Dulce de Leche:
17. Preheat oven to 425°F (220°C).
18. Pour 1 (14 ounce) can sweetened condensed milk into a glass pie plate. Cover tightly with foil.
19. 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.
20. Bake for 1 hour and 15 minutes.
21. Remove from oven and let cool completely. Stir until smooth.
22. For the Dulce de Leche Buttercream:
23. In a medium bowl, whisk together 2 large egg yolks.
24. In a small saucepan, combine ½ cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
25. Whisk in ¼ cup water, then add the cooled dulce de leche. Bring to a boil over medium heat, whisking constantly.
26. Boil for 1 minute, then remove from heat.
27. Gradually whisk the hot dulce de leche mixture into the egg yolks.
28. Stir in 1 teaspoon vanilla extract.
29. Strain the mixture through a fine-mesh sieve into a bowl and let cool completely.
30. In a large bowl, beat 2 cups (4 sticks) unsalted butter with an electric mixer until light and fluffy.
31. Gradually beat in the cooled dulce de leche mixture.
32. Beat in 1 cup powdered sugar until smooth and spreadable.
33. Frost each cupcake generously with the dulce de leche buttercream.
34. Refrigerate any leftover buttercream.
35. Sprinkle each cupcake with toasted coconut flakes (optional).