Tropical Coconut Poke Cupcakes Recipes
COCONUT TRES LECHES CUPCAKES
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.
Nutrition Facts : Calories 342 calories, Fat 16g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
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