Tres leches coconut cupcakes with dulce de leche buttercream Recipe | Food Network UK
This mouth-watering recipe is ready in just 2 hours and 30 minutes and the ingredients detailed below can serve up to people.
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Cooking tools:
- Meat injector
- Fine-mesh sieve
- Sifter
- Muffin tin
- Cupcake liner
- Cooling rack
- Wooden skewer
- Glass pie dish
- Roasting pan
- Offset spatula
- Hand mixer
- Oven
- Stove
- Refrigerator
- Baking sheet
- Aluminum foil
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Spoon
- Toothpick
Ingredients
- 55g solid vegetable oil
- 110g unsalted butter, softened
- 200g sugar
- 3 eggs, separated
- 1/2 tsp vanilla essence
- 140g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 190ml buttermilk
- 125ml evaporated milk
- 125ml sweetened condensed milk
- 125ml coconut milk
- 75g lightly toasted desiccated coconut
- 410ml sweetened condensed milk
- 2 egg yolks
- 150g sugar
- 3 tbsp cornflour
- 1/4 tsp salt
- 60ml water
- 1 tsp vanilla essence
- 200g unsalted butter, softened to room temperature
- 75g icing sugar
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