Coconut Tres Leches Cupcakes

Coconut Tres Leches Cupcakes is a lacto ovo vegetarian dessert. One portion of this dish contains approximately 8g of protein, 25g of fat, and a total of 483 calories. This recipe serves 12 and costs 67 cents per serving. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Taste of Home. If you have confectioners' sugar, buttermilk, sugar, and a few other ingredients on hand, you can make it. This recipe is liked by 6 foodies and cooks. It is a very budget friendly recipe for fans of American food. Overall, this recipe earns a not so super spoonacular score of 30%. If you like this recipe, you might also like recipes such as Coconut-Laced Tres Leches Cupcakes, Tres Leches de Coco (Coconut Tres Leches Cake), and Tres Leches Cupcakes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1-1/3 cups buttermilk

Toasted flaked coconut

1/2 cup coconut milk

3 tablespoons confectioners' sugar

4 egg whites

2/3 cup evaporated milk

2 cups all-purpose flour

1 cup heavy whipping cream

1/4 teaspoon salt

1-1/2 cups sugar

1 can (14 ounces) sweetened condensed milk

1-1/2 teaspoons vanilla extract

Equipment:

bowl

muffin liners

toothpicks

wire rack

frying pan

skewers

Cooking instruction summary:

Directions In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack; cool for 10 minutes. Remove paper liners from cupcakes; return to pan. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Combine the sweetened condensed milk, evaporated milk and coconut milk; slowly pour over cupcakes, allowing mixture to absorb into cake. Cover and refrigerate for 2 hours. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Frost cupcakes. Sprinkle with coconut. Store in the refrigerator. Yield: about 1-1/2 dozen. Originally published as Coconut Tres Leches Cupcakes in Taste of Home's Holiday & Celebrations CookbookAnnual 2011, p182 Nutritional Facts 1 cupcake equals 505 calories, 23 g fat (16 g saturated fat), 64 mg cholesterol, 316 mg sodium, 67 g carbohydrate, 1 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, cream butter and sugar until light and fluffy.

2. Add egg whites, one at a time, beating well after each addition. Beat in vanilla.

3. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

4. Fill paper-lined muffin cups two-thirds full.

5. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.

6. Place pan on a wire rack; cool for 10 minutes.

7. Remove paper liners from cupcakes; return to pan.

8. Poke holes in cupcakes with a skewer, about 1/2 in. apart.

9. Combine the sweetened condensed milk, evaporated milk and coconut milk; slowly pour over cupcakes, allowing mixture to absorb into cake. Cover and refrigerate for 2 hours.

10. In a large bowl, beat cream until it begins to thicken.

11. Add confectioners' sugar; beat until soft peaks form. Frost cupcakes. Sprinkle with coconut. Store in the refrigerator.


Nutrition Information:

Quickview
482k Calories
8g Protein
25g Total Fat
57g Carbs
2% Health Score
Limit These
Calories
482k
24%

Fat
25g
39%

  Saturated Fat
17g
107%

Carbohydrates
57g
19%

  Sugar
39g
44%

Cholesterol
65mg
22%

Sodium
267mg
12%

Get Enough Of These
Protein
8g
17%

Selenium
16µg
23%

Vitamin B2
0.39mg
23%

Phosphorus
211mg
21%

Calcium
190mg
19%

Manganese
0.37mg
19%

Vitamin B1
0.22mg
15%

Vitamin A
683IU
14%

Folate
49µg
12%

Potassium
339mg
10%

Iron
1mg
9%

Vitamin B3
1mg
7%

Magnesium
28mg
7%

Vitamin B5
0.63mg
6%

Fiber
1g
6%

Zinc
0.87mg
6%

Copper
0.11mg
6%

Vitamin B12
0.32µg
5%

Vitamin D
0.62µg
4%

Vitamin E
0.56mg
4%

Vitamin B6
0.05mg
3%

Vitamin C
1mg
2%

Vitamin K
1µg
2%

covered percent of daily need
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