Tres Leches Cupcakes with Meringue Frosting

Tres Leches Cupcakes with Meringue Frosting

YIELDS

24 cupcakes

INGREDIENTS

Cupcakes

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup Florida Crystals® Organic Raw Cane Sugar
  • 1/2 cup firmly packed Florida Crystals® Organic Brown Raw Cane Sugar
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Tres Leches

  • 3/4 cup sweetened condensed milk (see Quick Tip)
  • 3/4 cup heavy cream
  • 1 (12 ounce) can evaporated milk

Meringue Frosting

  • 1 cup Florida Crystals® Organic Raw Cane Sugar
  • 5 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • cinnamon, for dusting
  • 24 jellybeans, for garnish

INSTRUCTIONS

Cupcakes

Preheat oven to 350°F. Line two 12-cup muffin tins with paper baking cups; set aside.

In a large mixing bowl, beat butter, sugars, eggs and extracts on medium speed until blended. Increase speed to high, continue beating 5 minutes, scraping down sides of bowl as necessary.

In a separate bowl, combine flour, baking powder and salt. Add to wet ingredients, alternating dry ingredients with buttermilk, ending with dry ingredients.

Fill prepared muffin cups halfway. Bake 20 to 22 minutes or until tops spring back when touched.

Cool cupcakes in pan until warm to the touch.

Tres Leches

In a large bowl, mix together sweetened condensed milk, heavy cream and evaporated milk; set aside.

Meringue Frosting

In the top of a double boiler, add sugar, egg whites and cream of tartar.

Whisk approximately 2 minutes until mixture is smooth. Remove from heat and place in a mixing bowl.

Beat on medium speed until mixture begins to form soft peaks. Add vanilla and almond extracts; continue mixing until the mixture forms stiff peaks.

Assembly

Place cooled cupcakes on wire rack. Poke holes into the top of each cupcake. Spoon the Tres Leches mixture on top of each cupcake allowing it to soak into the cake.

Allow cupcakes to absorb the milk mixture for 30 minutes or overnight. Keep refrigerated.

Fill piping bag with frosting. Swirl frosting onto top of each cupcake. Dust with cinnamon and top each with a jellybean.

Store the cupcakes in refrigerator until ready to serve.

QUICK TIP

To make your own Sweetened Condensed Milk, whisk 1 1/2 teaspoons cornstarch into 12 ounces evaporated whole milk in a medium saucepan. Whisk and heat over medium high heat to a boil. Whisk in 2 1/4 cups Florida Crystals® Organic Raw Cane Sugar until well blended. Bring mixture back to a boil then reduce heat to medium low. Continue to whisk, while gently boiling, for 10 minutes. Reduce heat, if necessary, during boiling time, to prevent the bottom of the pot from scorching and to keep the mixture from boiling over.

Remove from heat. Let mixture cool up to 2 hours then chill, covered, until ready to use. Keeps chilled for up to one week.

The sweetened condensed milk will thicken when it is refrigerated.

Use pasteurized egg whites for food safety. Use as many organic ingredients as are available.