Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream Recipe
This Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream recipe is the perfect homemade sweet treat for any occasion.
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Cooking tools:
- Meat injector
- Stand mixer
- Sifter
- Fine-mesh sieve
- Muffin tin
- Cupcake liner
- Cooling rack
- Skewer
- Toothpick
- Pie dish
- Roasting pan
- Aluminum foil
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Saucepan
- Whisk
- Spoon
- Measuring cup
- Refrigerator
Ingredients
- 1/4 cup shortening
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs, separated
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)
- 1 (14-ounce) can sweetened condensed milk (Eagle brand)
- 2 egg yolks
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
- 14 tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar
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