Tres Leches Cupcakes

FROM CARA HAFEN

 

Tres Leches Cupcakes

1 white or yellow cake mix

1 c. evaporated milk

1 (14-oz) can sweetened condensed milk

2 c. heavy cream, divided

3-4 Tbsp. caramel syrup

sliced fresh fruit, such as strawberries, kiwis, and mangoes)

Bake cupcakes in foil liners according to cake mix directions. Foil liners are extremely important because they help contain the milk mixture.

After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.

Whisk together evaporated milk, sweetened condensed milk, and 3/4 c. cream in a medium-sized bowl. Hold a cupcake over the milk mixture and, using a ladle, pour the mixture over the cupcake, letting excess run back into the bowl.Use several spoonfuls on each cupcake and continue until all cupcakes are moistened. Repeat until entire milk mixture is used up. Refrigerate cupcakes until ready to serve.

When ready to serve, beat remaining 1 1/4 c. cream until medium peaks form. Gently fold in caramel syrup and dollop whipped cream on each of the cupcakes. Top cupcakes with sliced fresh fruit. Serve on a small plate with a dessert spoon.