Happy Quince de Mayo! Not a real holiday, you say? Oh well, these were enjoyed for the real holiday of Cinco de Mayo. Instead of a typical margarita cupcake or something boozy, I decided to make this Cinco de Mayo classy. Last year was a train-wreck, I still have flashbacks…
Classy is a fantastic way to go because these cupcakes are awesome, like seriously awesome. One of the best cupcakes I’ve made. And speaking of making cupcakes, as I was pulling out the ingredients and mixer to whip these up, I was struck by how long it had been since I last made cupcakes, it’s been awhile, since these in March, that’s almost two months ago!
I know it’s cliche and overdone, but I really love cupcakes. They are always appreciated, always perfect for any occasion, and completely easy to carry and serve. There are a million cupcake shops because the people have spoken, cupcakes are the way to go.
People often ask me what my favorite thing to bake is and I always sheepishly reply “cupcakes.” I should stop being sheepish and own it – I make damn good cupcakes, damn good. Plus, I love all the steps involved: batter, filling, frosting, and garnish. However, the amount of dishes leaves something to be desired.
Speaking of damn good cupcakes, this one is double damn good. I would eat swiss meringue buttercream on cardboard; it’s the creamiest, smoothest, and best frosting there is, hands down. Add a jar of dulce de leche and you can do no wrong. Best of all, the frosting isn’t overly sweet. The vanilla chiffon cake is a perfect host to the rich frosting and the silky three-milk soaking liquid. Honestly, again, you put the three-milk soaking liquid on cardboard, and I’d still eat the cardboard. Altogether you have a marvelous, sophisticated cupcake perfect for Cinco de Mayo or any day of the year.
One Year Ago – Black Bean Sliders
Tres Leches Cupcakes with Dulce de Leche Buttercream
Adapted from Bakers Royale
Yield – 16 cupcakes
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
- Preheat the oven to 350 ˚F and line a cupcake pan with liners.
- In the bowl of a stand mixer beat the butter and sugar until light and fluffy with a paddle attachment. While this is mixing, separate your eggs.
- Add in the yolks one at a time while the mixer is in medium speed. Beat in the vanilla. Scrape the bowl as needed.
- Sift together the flour, soda, and salt. On the lowest speed, beat in the dry ingredients and the buttermilk in alternate batches, beginning and ending with the flour.
- Beat the egg whites until you have stiff, white peaks. Fold the egg whites into the rest of the batter.
- Use a standard ice cream scoop to portion the batter into the cupcake pans. Bake for 18-20 minutes or until the tops are golden brown.
- Whisk together the evaporated milk, condensed milk, and coconut milk. Try not to drink it all!
- When the cupcakes are finished baking, poke several holes and use a pastry brush to coat each cupcake with the 3-milk mixture. Repeat five or six times. You won’t use all the milk.
- Refrigerate the cupcakes for two hours before frosting.
Dulce de Leche Swiss Meringue Buttercream
5 egg whites
1 1/2 cups sugar
4 sticks unsalted butter, room temperature
1/4 teaspoon of salt
1 tablespoon vanilla
12 ounce can dulce de leche
1/2 cup sweetened coconut
- In the bowl of a stand mixer add the egg whites and sugar. Place the bowl over a small pot of simmering water. Whisk the egg whites and sugar until the mixture is no longer gritty.
- Using the whisk attachment, beat the eggs/sugar for about 10 minutes on high or until you have stiff white peaks and a cool bowl.
- Meanwhile, add the coconut to a dry saute pan and toast until golden brown, let cool.
- Turn the mixer to medium and add in the butter one tablespoon at time. If the mixture looks curdled, just scrape the bowl and keep mixing.
- Beat in the vanilla, salt, and dulce de leche.
- Add into a piping bag with a star tip and pipe onto each cooled cupcake. Sprinkle the toasted coconut on top.
Note – this recipe makes a TON of frosting. I used less than half to frost the cupcakes. I took the remaining 1-quart of frosting and stuck it in the freezer. To use later, simply thaw in the fridge and then re-whip in a mixer.