Tres leche cupcakes are a playful variant of the traditional white sponge cake soaked in milks. These are inspired by the Santarepa Cafe, perfect for individual servings and a lot of fun to make.
There is one major side effect to these wonderful desserts however, they are really hard on the waistline. Don’t make a batch without enlisting the help of family, friends and neighbors to eat them, or suffer the consequences.
Ownership of this iconic confection is claimed by many Latin American nations and Mexico, Nicaragua and Venezuela are at the forefront. Tres leche cake was virtually unknown until the widespread acceptance of canned milk products in the 40’s and recipes weren’t found until the 70’s. Researchers surmise this may have medieval roots beginning with trifle cake, but there is no definitive answer.
This recipe is the result of many test batches. Balancing density and flavor with the milks was more challenging than I expected. We tested recipes with and without butter, used only egg white meringue or baking powder to achieve the right density. We varied the type and quantity of flavoring extract. Finally we tested whipped topping techniques to gain a longer shelf life in the refrigerator. We even tested a boxed cake mix, but found a scratch recipe much more satisfying. Hey, if you’re in a hurry or feeling a little lazy, use that boxed mix and the world won’t come to an end!
I believe you will enjoy this recipe, because the taste is heavenly and well worth the effort of scratch baking.