Tres Leches Cupcakes

These perfect Tres Leches Cupcakes are lightly soaked in a three milk mixture and topped with whipped cream and a sprinkle of cinnamon. One of our favorite Mexican dessert recipes!

I’ve been asked for years to convert my popular Tres Leches Cake recipe into cupcakes and I finally made it happen, with the end result becoming a new favorite dessert recipe!  I’ve also converted my German Chocolate Cake into German Chocolate Cupcakes.

What I LOVE about this recipe:

  • Individual servings: These tres leches cupcakes make the perfect individually portioned dessert that’s lower calorie and people go crazy for!
  • No butter or oil:  I get asked all the time if this is a mistake (“where is the butter?”), but it’s not!  This recipe is not made with butter or oil. The light and airy texture comes from whipped egg whites, and the three milk mixture poured over the cupcakes adds the perfect sweetness.

How To Make Tres Leches Cupcakes:

1. Combine dry ingredients: In a medium bowl combine flour, baking powder, and salt.

2. Separate the eggs placing the yolks and whites in two separate bowls. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until the yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.  Use electric beaters to beat the egg whites on high speed, gradually adding the remaining 1/4 cup of sugar as you mix, beating until stiff peaks.

3. Combine and pour in muffin tins: Pour the egg yolk mixture over the flour mixture and mix just until combined. Fold egg whites into the batter gently until combined. Divide batter evenly among muffin liners.

4. Bake at 350F for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.

Four process photos for making the batter and baking Tres Leches Cupcakes.

5. Poke holes in cupcakes.  Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (but be careful not to poke through the cupcake liners).

6. Add Tres leches (three milks): Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.

Two process photos for poking holes and pouring three milk mixture over tres leches cupcakes.

7. Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.

8. Top with cream and serve.  In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired. Enjoy!

Tres Leches cupcakes topped with whipped cream and cinnamon, lined up on a baking tray.

Make Ahead And Freezing Instructions:

To make ahead: Make the cupcakes 1-2 days in advance (making them up to step 8 of the recipe) and store them, covered, in the refrigerator. (Do not poke holes in them yet).

To freeze: Make cupcakes up to step 8 and allow them to cool completely.  Do not poke holes in them yet.  Store them in a freezer safe bag for 2-3 months.  Allow them to thaw completely, then poke holes and pour milk mixture over them.

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Tres Leches Cupcakes with whipped cream and a strawberry on top.

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Tres Leches Cupcakes

These perfect Tres Leches Cupcakes are lightly soaked in a three milk mixture and topped with whipped cream and a sprinkle of cinnamon. 
Course Dessert
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 22 cupcakes
Calories 236kcal
Author Lauren Allen

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs , separated
  • 1 cup granulated sugar , divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1/4 cup whole milk
  • Foil muffin tin liners (not paper)

For the whipped cream:

  • 1 pint heavy whipping cream
  • 3 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • ground cinnamon , for topping

Instructions

  • Preheat oven to 350 degrees F. Line a standard muffin tin with foil liners (don’t use standard paper liners; the milk mixture will soak through).
  • In a medium bowl combine flour, baking powder, and salt. Separate the eggs, placing the eggs in one bowl and the egg whites in another.
  • Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
  • Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
  • Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
  • Fold egg whites into the batter just until combined.
  • Divide batter among muffin liners. (I fill them 3/4 full and am able to get about 22 cupcakes.)
  • Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
  • Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).
  • Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
  • Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.
  • Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.
  • Just before serving whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired. Enjoy!

Notes

To make ahead: Make the cupcakes 1-2 days in advance (making them up to step 8 of the recipe) and store them, covered, in the refrigerator. (Do not poke holes in them yet).

To freeze: Make cupcakes up to step 8 and allow them to cool completely.  Do not poke holes in them yet.  Store them in a freezer safe bag for 2-3 months.  Allow them to thaw completely, then poke holes and pour milk mixture over them.

Recipe adapted from Tres Leches Cake.

Nutrition

Calories: 236kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 93mg | Potassium: 188mg | Fiber: 1g | Sugar: 23g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Tres Leches Cupcakes appeared first on Tastes Better From Scratch.

Thai Chicken Coconut Curry

This Thai Chicken Coconut Curry is made with tender chicken and vegetables in an easy coconut curry sauce made with red Thai curry paste. It’s fantastically flavorful and better than takeout! Keep it low carb by serving with cauliflower rice.

A few years ago when my family went to Thailand, I took a morning and went to a Thai cooking class. It was so much fun to learn about the flavors and cooking methods of another culture while visiting that country and it inspired me to come home and make more of my favorite Thai foods in my own kitchen, like this Thai chicken coconut curry that balances the four flavors of Thai cooking: salty, spicy, sour, and sweet.

Every Thai dish balances at least two, but sometimes all four, of these flavors. It’s a big part of their culinary tradition!

In Thai chicken coconut curry, it’s the play between the sweet coconut milk, spicy red curry paste, sour lime juice, and salty fish sauce that gives it those classic Thai flavors that we love. Using store-bought red curry paste makes this an easy weeknight dish, and even my cooking instructor in Thailand said that hardly anybody there makes their own curry paste because it’s so much work and uses so many difficult to find ingredients.

What you will need to make Thai chicken coconut curry

  • Chicken: We prefer using chicken breast meat in this recipe, but thighs would be great too! Just chop the chicken into 1-inch pieces for easy cooking.
  • Salt & Pepper: Season the chicken before cooking by sprinkling it with a little salt and pepper. It helps build the flavor of the dish rather than waiting to season it at the end.
  • Oil: Any neutral-tasting oil will work for cooking the chicken.
  • Veggies: I love to add zucchini, bell pepper, and onion to my curry, but it’s a great dish to use up whatever you have in the fridge. Sugar snap peas, broccolini, green onions, and green beans also work great! Just keep the amounts about the same and you can swap your favorite vegetables in and out.
  • Garlic: Everything is better with garlic, right? One interesting thing I learned in my Thai cooking class is that they use much smaller, but much more potent garlic in Thailand, but this recipe was written with large garlic cloves in mind that most of us are familiar with.
  • Ginger: I highly recommend using fresh ginger instead of subbing dried ginger in this recipe.
  • Thai Red Curry Paste: You can adjust the amount of curry paste to make this dish more spicy or mild depending on your taste. We consider this “medium-spicy” as written, so if you are concerned about too much heat, you might want to cut the amount in half, or if you want it really spicy you might want to add another 2 tablespoons.
  • Coconut Milk: Use full-fat coconut milk for the best flavor.
  • Fish Sauce: This is one of those ingredients that might scare some away, but it really adds awesome flavor without making the dish taste “fishy”. It definitely adds authenticity!
  • Lime Juice: You can even serve lime wedges on the side to squire more lime juice on if you like things extra pucker-y.

How to make Thai chicken coconut curry

Prep the chicken and veggies: Chop the chicken into bite-size pieces and pat dry with paper towels, then season with salt and pepper. Wash and chop the veggies so they are ready when it’s time to cook.

Heat a little oil in a large skillet over medium-high heat, then add the chicken and cook without stirring for 3-4 minutes. Then once they have a bit of a brown crust on one side, stir them and continue to cook until mostly cooked through (but they don’t have to cook all the way just yet). Transfer to a plate.

Add a little more oil to the pan if needed, then saute the veggies for 3-4 minutes. The goal is to just soften them but leave them tender-crisp rather than mushy. Add the garlic and ginger and cook 1 minute more to develop their flavor.

Stir in the coconut milk, red curry paste, and fish sauce. Bring to a gentle boil, then reduce the heat to medium-low and return the chicken to the pan. Simmer for a few minutes until the chicken is cooked through.

Lastly, stir in lime juice, then taste and adjust with more lime juice, fish sauce, or salt as needed. Serve over cauliflower rice.

More dishes with classic Thai flavors

If you love Thai food like this red curry, you might also enjoy Coconut Mango Sticky Rice or this Thai Sweet Chili Salmon.

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Thai Chicken Coconut Curry

This Healthy Thai Chicken Coconut Curry is made with tender chicken and vegetables in an easy coconut curry sauce made with red Thai curry paste. It’s fantastically flavorful and better than takeout! Keep it keto and low carb by serving with cauliflower rice.
Course Main
Cuisine healthy
Keyword chicken, cocoa
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Calories 499kcal

Equipment

  • Skillet
  • Coconut Milk
  • Thai Red Curry Paste

Ingredients

  • 1 1/2 pounds chicken breast chopped into 1-inch pieces
  • Salt and pepper
  • 2 tablespoons olive oil divided
  • 2 zucchini sliced
  • 1 red bell pepper sliced
  • 1 yellow onion sliced
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 4 tablespoons Thai red curry paste
  • 1 (13.5-ounce) can full fat coconut milk
  • 1 tablespoon fish sauce or more to taste
  • 1 tablespoon fresh lime juice or more to taste

Instructions

  • Pat the chicken pieces until dry, then season with a sprinkle of salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium high heat, then add the chicken and cook without stirring for 3-4 minutes. Continue to cook, stirring until browned a bit and the chicken pieces are mostly cooked through. Transfer to a plate.
  • Add the remaining oil to the pan, then saute the zucchini, red bell pepper, and onions for 3-4 minutes just to soften a bit but not so long that they go mushy. Add the garlic and ginger. Cook another 1 minute.
  • Add the coconut milk, red curry paste, and fish sauce, and whisk together. Bring to a gentle boil, then reduce heat, and return the chicken to the pan. Simmer for a few minutes until the chicken is cooked through.
  • Stir in lime juice, then taste and adjust the seasoning with more lime juice, fish sauce, or salt as desired. Serve over cauliflower rice.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 13g | Protein: 40g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 574mg | Potassium: 1216mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3541IU | Vitamin C: 64mg | Calcium: 74mg | Iron: 5mg

Perfect Lemon Curd

Lemon curd is a perfect combination of sweet and tangy with a smooth creamy texture. This lemony goodness comes together in a matter of minutes!

Lemon is bright and yellow that brings out a ray of sunshine when making this curd. Other lemon recipes that bring out that pop of color that I love is this lemon berry trifle, no bake lemon pie and perfect lemon bars.

Perfect Lemon Curd

Seriously the best lemon curd ever! I love the flavor combination with the fresh lemon juice and added sweetness with the sugar. The lemon zest just adds another touch to make this even more flavorful. All I need is a spoon and can eat this like ice cream, it is that good!

When I was making this delicious lemon curd I knew it was going to be a hit. Simple ingredients and easy to make! I couldn’t believe the pop of flavor and even the color of yellow is beautifully presented in the jar. This is perfect for sharing with neighbors, family and friends. Enjoy it over top bakery goods or stir it into a light and tasty yogurt. The options are endless with this lemon curd recipe!

What is Lemon Curd?

It is beautiful and flavorful in every creamy delicious bite! Lemon curd is a decadent dessert topping or spread that is very rich in flavor. The sweet and creamy blend has an intense lemon flavor that has a hint of tartness to it. Some compare this curd to a jam version of dessert. With these simple ingredients this curd will come together quickly and easily over the stove top.

Homemade Lemon Curd Ingredients:

This is one of my very favorite recipes to make. It is light and refreshing but most of all reminds me of spring time and warmer days. With these simple ingredients that are already in your pantry and refrigerator you will have this lemon curd made soon enough.

  • Large Eggs: Whisk together creating a smooth and frothy texture.
  • Sugar: Tones down the tartness but also creates thickness in the curd.
  • Lemon Juice: Freshly squeezed lemons are best and gives the perfect flavoring.
  • Lemon Zest: Adds that extra pop to this lemon curd recipe.
  • Salt: Just a pinch!
  • Butter: Cut into slices and blend together creating a sweet and savory dessert. 

Let’s Cook Some Lemons:

Lemon lovers this recipe is just for you! Be amazed with this intense flavoring and creamy texture that will melt in your mouth with every bite.

  1. In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
  2. Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
  3. Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.

The cooking process of making lemon curd in 4 different photos.

What to Use Lemon Curd On?

Get ready for link overload! There are so many delicious recipes that can go under or on top of this lemon curd recipe. Add a little extra flavoring and sweetness to any recipe and taste the flavor instantly.

Here are some ideas to help!

  • Bakery: Enjoy on scones, croissants or muffins
  • Baking: Perfect for macarons filling or layering on strawberry shortcake recipes.
  • Bread: Spread on English muffins, homemade biscuits or toast.
  • Breakfast: Top on waffles, or pancakes or filling crepes with.
  • Light and Tasty: Stir in yogurt, add in cottage cheese, or spoon on ice cream.

Lemon curd in a jar with a wooden spoon sitting in the curd resting on the side.

Tips and Help when Making Curd:

  1. How to make lemon curd thick: To thicken the lemon curd add another 2 egg yolks plus 1 whole egg as well as the eggs that are included in the recipe itself.
  2. Lemon Juice: It is best to use fresh lemons and squeeze them. This lemon squeezer is perfect and easy to use.
  3. Butter: If you use salted butter just omit the salt ingredient from the list.
  4. Straining the lemon zest: This is more of a preference. If you prefer not to strain the lemon zest that is fine too. It is so thin and small it is hard to taste the texture.

How to Store Lemon Curd:

  • Refrigerator: Lemon curd does have to be stored in the refrigerator when not being used. If you are using the lemon curd on other recipes, place that recipe in the refrigerator as well. Store in an airtight container and place in the refrigerator for 5 to 7 days. Use cold or at room temperature. 
  • Can you freeze lemon curd? Yes! Store it for longer in the freezer up to 1 month. When ready to use, thaw overnight in the refrigerator.

Lemon curd in an open jar with a small wooden spoon and lemons laying next to the jar as decoration.

Lemon Recipe You Will Love:

  • Lemon Blueberry Poke Cake
  • No Bake Lemon Macaroon Cheesecake
  • Lemon Cheesecake Bars
  • Miniature Lemon Blueberry Cheesecake 
  • Best Lemon Bundt Cake

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Perfect Lemon Curd

Lemon curd is a perfect combination of sweet and tangy with a smooth creamy texture. This lemony goodness comes together in a matter of minutes!
Course Dessert
Cuisine American
Keyword lemon curd, lemon curd recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Author Alyssa Rivers

Equipment

  • saucepan
  • Whisk
  • Strain
  • Bowl

Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice about 3-4 lemons
  • 1/4 cup lemon zest
  • pinch of salt
  • 8 Tablespoons butter sliced

Instructions

  • In a medium size saucepan over medium heat whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Whisk for 2-3 minutes.
  • Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
  • Remove from heat and strain into a bowl and let cool. Store the curd in an airtight container for up to 2 weeks. Can also freeze up to 3 months.

Pasta with Creamy Crushed Walnut Sauce

This is the best thing I’ve cooked with the least amount of effort in the past month. Most of my lazy lunches never make it to the site, but this pasta is an exception. If you have a favorite dried pasta, a few cloves of garlic, walnuts, and black pepper you can make it too. The other ingredients – lemon zest, a bit of grated cheese, a finishing cascade of breadcrumbs and herbs are encouraged, but not essential. It’s the kind of meal that checks the box when you’re in the mood for creamy pasta, but no cream is needed. You get rich, nutty, walnut sauce from pounding garlic and toasted walnuts into a paste and thinning with a good amount of salted pasta water. Peak comfort food.

What type of pasta to use?

I vote for short pasta here, preferably something whole grain and somewhat rustic. The pasta you see pictured is emmer reginetti. I grabbed it on a whim the first time I cooked this and it worked beautifully for this recipe. The way the ruffles catch just the right amount of creamy walnuts is a thing of beauty. That said, play around with different pastas, and experiment with shapes you love. Fusilli might be great, or even little shells.

Variations:

Experiment with other nuts: You might be able to do a nice alternative version of the walnut sauce with toasted almonds, or toasted pecans instead. Or a blend of whatever nuts you have available. I’ve been doing 100% walnuts but suspect using other nuts would be great. The key is seasoning well – salt, pepper, and a bit of lemon juice. Take your time getting this part right.

Add some green! Throw a bunch of broccoli florets or asparagus in to the pasta pot at the last minute to add a veg component to this without getting another pot dirty. We were out of both (yikes) or you would have seen one of them make an appearance here.

Leftovers! Make a quick pasta & bean stew if you have leftovers. Combine the walnut-y pasta with some white beans in a saucepan. Add good tasting broth, heat, season, and add a bit of grated cheese to bring it all together. A handful of well-chopped kale wouldn’t be unwelcome.

More Pasta!

If you need more pasta inspiration try this Pasta with Etruscan Sauce, or my favorite go-to tomato sauce (for pasta & pizzas), Curried Tomato Tortellini Soup, or Pasta with Smashed Zucchini Cream (in summer). A fun project is making homemade gnocchi, but if that’s a bit too ambitious try this Last-Minute Lasagna recipe, Orzo Super Salad, or family-favorite stuffed shells. There’s also a huge archive of pasta recipes and dinner ideas!

Continue reading Pasta with Creamy Crushed Walnut Sauce on 101 Cookbooks

Fried Pompano With Tamarind Sauce + Salted Egg & Tomato

We love Pompano fish. It may be a bit pricey but when I see a fresh catch at the wet market, I can’t resist buying even half a kilo. There are times when I cook it the moment I get home but most of the time I just clean it and put it in a container to stock in the freezer. Kasi sometimes, there’s a craving for fish, diba?

Now that we are on ECQ, I put fish for stock in the freezer especially because I don’t want to cook meat and canned goods everyday for the family.

So on this lazy day when I still want to eat healthy, I just fried the pompano fish I had on hand. Then I served it with Tamarind sauce, sliced indian mango, and Salted Egg & Tomato salad.

That tamarind sauce is a thai-inspired sauce that is so good with any fried fish! Recipe is below, easiest thing to do. Just mix and boil.

TGIF! San sa bahay kayo tatambay ngayong weekend? LELz!

OTHER FISH RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 4 small Pompano Fish
  • salt and pepper
  • oil for frying
  • green mango, julliened
tamarind sauce
  • ¼ cup tamarind puree
  • 3 tbsp brown sugar
  • 1 tbsp soy sauce
  • 3 tbsp water
  • fish sauce to taste (around 1 tsp)
salted egg and tomato
  • 2 salted egg, mashed or chopped
  • 3-4 tomatoes, chopped
  • 1 tsp fish sauce

Directions
  1. Make the Salted Egg and Tomato: Just combine all the ingredients in a bowl and set aside in the fridge for later.
  2. Make the Tamarind Sauce: Combine all the ingredients in a sauce pan and mix well. Whisk it over medium heat. Bring it to a boil and simmer until sauce thickens a little. Set aside.
  3. Heat oil in a wok or frying pan. Season the fish with salt and pepper.When oil is hot, shallow fry the Pompano until it’s golden brown on both sides.
  4. To serve: Put the fried Pompano on a large plate. Garnish with julienned green mangoes.
  5. Serve with the tamarind sauce and Salted Egg and Tomato on the side.
  6. Enjoy with steaming hot rice.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Fried Pompano With Tamarind Sauce + Salted Egg & Tomato appeared first on The Peach Kitchen.