Tiramisu Tres Leches Cupcakes

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PREP TIME: 15 MIN

BAKE TIME: 17 MIN

TOTAL TIME: 32

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This is a special way to have tres leches and its just delicious!

Ingredients

Sponge Cupcakes

• 1 Cup All Purpose Flour
• 3/4 Cup Cake Flour
• 1 1/2 Cups Sugar(Blended)
• 2 Tsp Baking Powder
• 1/2 Tsp Salt
• 3 Eggs
• 1 Egg White
• 1/2 Cup Unsalted Butter
• 1 Cup Milk
• 1 Tbsp Vanilla

Tres Leches Blend

2 1/2 Cups Milk

1 Cup Evaporated MIlk

1 14oz Can Condensed Milk

2 Tsp Instant Coffee

1/4 Tsp Espresso Powder

1/2 Tsp Vanilla Extract

Espresso Shot

2 TBSP Water

1 1/2 Tsp Espresso Powder

Marscapone Whipped Cream

6oz Marscapone Cheese

1 1/4 Cups Heavy Whipping Cream

1/3 + 1 TBSP Sugar

1 Tsp Vanilla

Instructions

Makes 24 Cupcakes
1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin.
2. Bring water to a boil. I used a 2 Qt Sauce Pan. You’re going to want to fill it about 3/4 of the way. ( To prevent water going over when you insert your mixing bowl).
3. Add your eggs to your mixing bowl and using the pan as a double boiler for your mixing bowl whisk until combined. Quickly add your sugar. This step is crucial you don’t want your eggs to begin to cook the bowl will get hot very quickly.
4. Whisk your eggs and sugar until combined well. Continue to stir your eggs to avoid them cooking. Once the sugar is melted you’re ready for the next step.
5. Remove egg and sugar mixture and beat on a stand mixer with the whisk attachment on High Speed for 6 minutes. While your eggs are mixing you’re going to want to melt the butter and milk together either on a pan or microwave.
6. The egg mixture will become thicker and lighter in color. This is called the ribbon stage.
7. On a separate bowl sift together the flour, baking powder and salt and incorporate to your ribbon stage eggs and sugar in two additions whisking together but do not over mix.
8. Add Vanilla to your butter and milk and on the bowl where initially you had your flour you’re going to move half of your fluffy batter..
9. Add your milk and butter mixture to the separated bowl to which you added a portion of the batter and whisk until combined(do not overmix). Then you will add that mixture to the other portion of the batter that was left on your mixing bowl. Whisk until combined but do not over mix we want a soft moist cake.
10. Bake for 15-17 mins or until a toothpick comes out clean it will be a beautiful light color.
11. Allow cupcakes to cool.

Milk Blend

In a separate bowl mix the milk, condensed milk, evaporated milk, vanilla and coffee espresso blend well.

Marscapone Whipped Cream

1. In a stand mixer with a whisk attachment place the marscapone, sugar, heavy whipping cream and vanilla. Beat on low speed until it begins to mix.
2. Once the mixture is pretty combined bump the speed to high and it only takes a couple of minutes and the mixture will be fluffy and creamy. Do not over mix or it will become buttery.

Assembly

1. Take out a portion of the center of the cupcake and put it aside you will be adding the pieces back to the cupcake.
2. Gently soak cupcake with about 3-4 Tbsp of milk blend. Once you add the first table spoon allow the cupcake to soak in the milk before adding more. The way to know if you filed enough is if when you hold it you feel the new heavyness to it. Dont over fill it or it will break apart.
3. Next add 2 Tsp of the espresso mixture around the top of the cupcake so it can grab the beautiful color on top.
4. I used a 1M Wilton piping tip to frost the top.
5. Gently dust the marscapone whipped cream with cocoa powder.
6. Allow cupcakes to set 2-3 hours to enjoy!
7. Also, cupcakes need to be kept refrigerated since they are soaked in the milk blend take them out as desired make sure you have a good seal on your tupperwear!

TIPS

1. Spongecake needs to be baked right away it loses moisture and texture when the batter is left out too long. So once its ready you scoop the bateer onto cupcake cups and bake.
2. If you do not have caster sugar I pour granualated sugar on the blender and blend it really thin takes a second.
3. Share your pics with me on social media! #sweetmelibakery