Tres Leches Cupcake
Indulge your customers with this delicious Tres Leches Cupcake, a tasty twist on the classic dessert. These soft and fluffy cupcakes are soaked in a rich blend of three milks: evaporated milk, sweetened condensed milk, and heavy cream, resulting in a moist texture that's perfect for bulk desserts or catering menus. Topped with light whipped cream frosting, they are not just yummy but also elevate your dessert offerings with visual appeal and indulgent flavor.
Ideal for cafes, bakeries, or catering services, these cupcakes are a versatile addition to your dessert selections. Finishing touch, try topping them with fresh fruit, chocolate shavings, or a sprinkle of cinnamon. Whether you're preparing desserts for a large event or stocking up for bulk baking orders, these Tres Leches Cupcakes deliver consistent quality and crowd-pleasing flavor every time!
- rectangular chiffon or yellow cake (9 x 13) 1 pc
- Condensed milk 1/2 cup (125 ml)
- NESTLÉ® Fresh Milk, prepared 1 cup (250 ml)
- NESTLÉ® All Purpose Cream, prepared 1 cup (250 ml)
- Clear gelatin 1 sachet
- Rum 1/4 cup (60 ml)
- NESTLÉ® All Purpose Cream,chilled 1000 ml
- Confectioner's sugar 1 cup/ 125 g
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1Prepare the cake by poking the tops with a fork or skewer. Set aside.
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2Prepare the Rum Sauce. In a thick bottom sauce pan combine the condensed milk, NESTLÉ® Fresh Milk, NESTLÉ® All Purpose Cream, and gelatin. Stir constantly over low heat, around 3 minutes, or until the gelatin powder is completely dissolved. When the sauce is well combined, add the rum. Simmer for 10 seconds then turn off heat. While still hot, pour 2 - 4 tbsp of prepared sauce onto each cupcake.
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3Prepare the Creme Chantilly. In a large bowl, combine the NESTLÉ® All Purpose Cream and the confectioner's sugar. Whip until the cream doubles in volume. Place in piping bags with rosette tips. Pipe over prepared cupcakes.
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4If desired, garnish the top of the cake with sugar shards or drizzle with caramel sauce.
