Tres Leche Cupcakes (adapted from Pioneer Woman)
Preheat oven to 350 degrees. Line cupcake molds with foil cupcake liners.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Spoon into prepared cupcake molds, 3/4 full.
Bake for 15 minutes or until a toothpick comes out clean. Cool cupcakes on cooling rack.
Combine coconut cream, evaporated milk, and heavy cream in a small pitcher. When cupcakes are cool, fill a meat injector with milk mixture, pierce the cupcake and inject about 1 tbs of mixture in three different spots. Try not to inject too deep, or all the milk will settle at the bottom. The milk mixture will seep out the top when full.
Allow the cupcakes to absorb the milk mixture, refrigerate for 30 minutes or overnight.
In a mixer beat together powder sugar, butter and whipping cream until fluffy. You can add more whipping cream 1 tbs at a time for desired consistancy.
This frosting is best served room tempurture. Frost your cupcakes on the same day you are going to serve them. You can pipe on the frosting or spread it on. Bloat excess syrup off marichino cherries and use to garnish cupcakes.
Leftover cupcakes have to be refrigerated because of the milk.
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