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» Pale Yellow

Cream together butter and sugar until pale yellow.

Tres Leches Cupcakes with Dulce de Leche Buttercream

Tracy Byrne

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow 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...

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

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!

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

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.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

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.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

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.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

One Year Ago - Black Bean Sliders

Print the Recipe!

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

  1. Preheat the oven to 350 ˚F and line a cupcake pan with liners.
  2. 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.
  3. Add in the yolks one at a time while the mixer is in medium speed.  Beat in the vanilla.  Scrape the bowl as needed.
  4. 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.
  5. Beat the egg whites until you have stiff, white peaks.  Fold the egg whites into the rest of the batter.
  6. 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.
  7. Whisk together the evaporated milk, condensed milk, and coconut milk.  Try not to drink it all!
  8. 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.
  9. Refrigerate the cupcakes for two hours before frosting.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow

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

  1. 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.
  2. 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.
  3. Meanwhile, add the coconut to a dry saute pan and toast until golden brown, let cool.
  4. 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.
  5. Beat in the vanilla, salt, and dulce de leche.
  6. 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.

Tres Leche Cupcakes with Dulce de Leche Swiss Meringue Buttercream | Pale Yellow