I am generally not a lucky person. I remember when I was a little kid, the children’s chorister at church had each kid’s name on a tongue depressor and she needed a helper, she would pull out a stick and that kid would help her. Each time she went to pull out a stick, I hoped it would have my name on it. It never did. Somehow my name didn’t make it into the jar.
In middle school, if you were caught doing something good, you’d get a little slip of paper and could stick it in a box and each Friday, they’d pull names out and give each person whose name was drawn a dollar. Being a goody-goody, I had LOTS of slips in there and I never won. Not once.
I was the kid at tennis and debate camp (quiet, allof you–I have very happy memories of debate camp!) who wound up without a roommate. My husband won an iPod for buying his books at the school bookstore and all I got was an IOU for a book that hadn’t arrived yet.
But there was one time…one magical time. We ordered take out from our favorite Mexican restaurant. When I got home, I discovered a little foil pan of sweet goodness–this cake had luckily, MAGICALLY wound up in my bag. At that point in my life, I’d never eaten tres leches before, but I can guarantee you that it wasn’t the last time!
One thing I loved about the Lucky Tres Leches of 2005 was that it was self-contained; I’ve seen so many recipes for it baked in a 9×13 pan, but it’s so ooey-gooey that it can kind of turn into a mushy mess. So I recently started making it as cupcakes in the foil liners and then serving them on a little plate with a spoon.
Not only does it feel cute and fancy, but it’s super practical and way less messy.
I add fruit slices to mine because I feel like it’s SO sweet that it needs a little somethin’ to cut the sweetness (plus it’s so white that I love the color as a garnish). However, some people love it just the way it is and there is no shame in that.
Tres Leches Cupcakes
Recipe by Our Best Bites
8 oz. evaporated milk
1 pint whipping cream, divided
3-4 Tbsp. Hershey’s Caramel Syrup
Sliced fresh fruit (like strawberries, mangoes, and kiwis, optional)
Juice of 1 lime (optional)
Bake cupcakes according to recipe directions in FOIL LINERS. This is extremely important because it helps contain the milk mixture.
After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. There might be some runover. Such is life with tres leches cupcakes. Place the cupcakes in the refrigerator until ready to serve.
When ready to serve, beat the remaining 1 1/4 c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.