Tres Leches Cupcakes from Beckie:
24 white cupcakes (recipe to follow)
8 oz evaporated milk
1 can sweetened condensed milk
1 pink whipping cream, divided
3-4 T Hershey's Caramel Syrup
Sliced fresh fruit (like strawberries, mangoes and kiwis)
Juice of 1 lime (optional)
Bake cupcakes 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 ladle to pour the milk mixture over each cupcake. There might be some runover. Place cupcakes in the refrigerator until ready to serve.
When ready to serve, beat the remaining 1 1/4 cup 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 sliced fruit.
1 box white cake mix (Duncan Hines super moist is best)
1 cup all - purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 T vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want pure white cake)
1 tsp almond extract
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy. Fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.