Tres Leches Cupcakes

Tres Leches Cupcakes are a take on the Mexican classic, Tres Leches Cake. Tres Leches means "Three Creams" which is Evaporated Milk, Condensed Milk, and Heavy Cream.

The actual cake part is the same recipe as my Vanilla Cupcakes with Cream Cheese Icing. The only difference is after the cakes are baked, you soak them in the mixed creams for a few hours. It leaves the cake very moist and filling.

After the cakes have soaked in the milks, add a heavy whipped topping and sprinkle with cinnamon.

Hippie Cakes

 

 

Hippie Cakes are another variation to my Vanilla Cupcakes with Cream Cheese Frosting (please see for recipe).

To create the "Tie-Dye" look for the cupcakes, follow the same directions for the vanilla cupcakes.

• Before you pour the batter in the cupcake tins, separate the batter into 3 or 4 different mixing bowls (separate the mix into the number of colors you want in cakes).
• Add food coloring to the separate mixes, and pour each color one at a time to each cupcake tin.
• Bake as directed and frost with the cream cheese frosting. Add your favorite food color to the icing for a colorful look.

Try red, white, and blue layers for the 4th of July!!

The Best Vanilla Cupcakes with Cream Cheese Frosting

 

This recipe for vanilla cupcakes is my "Go-To" recipe for cupcakes. I like it because it is very diverse. I can easily add something to spice it up a bit.

 

I have listed other variations for this recipe below.

 

Ingredients:

 

Cupcakes:

• 1 1/2 c self-rising flour
• 1 1/4 c all-purpose flour
• 1 c (2 sticks) unsalted butter, softened
• 2 c sugar
• 4 large eggs, at room temp
• 1 c milk
• 1 tsp vanilla extract

Cream Cheese Icing:

• 8 oz light (Neufchatel) cream cheese, room temp
• 5 tbsp butter, softened
• 2 tsp vanilla extract
• 2 1/2 c powdered sugar, sifted

Directions:

Cupcakes:

• Preheat oven to 350 F
• In a medium bowl, combine flours; set aside
• In a large bowl of electric mixer cream the butter until smooth.
• Add the sugar gradually and beat until fluffy (about 3 min.)
• Add the eggs, one at a time.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
• Scrape down the sides of the bowl to make sure the ingredients are well blended.
• Pour batter into cupcake tins about 3/4 full.
• Bake for about 20 to 25 minutes.

Cream Cheese Icing:

• Allow cupcakes to cool before icing.
• Beat cream cheese with butter and vanilla until combined.
• Gradually add powdered sugar until you reach the consistency that you are looking for.
• Add to pastry bag to pip on cupcakes.

 

Please see Hippie Cakes and Tres Leches Cupcakes for other variations. You can also add sprinkles to the vanilla cake batter before baking to make your own Fun-Fetti Cake.

 

 



Strawberry Pancakes

I am a HUGE fan of strawberries, and I LOVE pancakes, so the combination of the two is perfection for me!! I hope you enjoy these pancakes as much as I did. Below is a recipe for homemade maple syrup as well-- optional, but highly recommended!


Ingredients:

• 1 1/2 c all-purpose flour
• 1 tbsp baking powder
• pinch of salt
• 1 egg
• 1 c milk
• 1 tbsp honey
• 2 tbsp butter, melted
• 2 cups sliced strawberries (you can substitute the strawberries for any fruit or even chocolate chips)

Directions:

• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• In another bowl, mix the egg, milk, honey, and butter.
• Make a well in the flour mixture and pour in the egg, milk, honey, and butter mixture.
• Mix until combined.
• Fold in the strawberries.
• Pour 1/4 cup of batter on heated griddle.
• Cook each side until lightly browned. The pancake may look a little doughy when fully cooked, but it's just because of the strawberries that are in it.

Optional Maple Syrup:

• 1 c sugar
• 1 c brown sugar
• 1 c water
• 1 c corn syrup
• 1 tbsp of maple flavoring

Directions:

• Bring sugars, water, and corn syrup to a boil. Boil for 3 minutes.
• Take off of heat and add maple flavoring. Store syrup in refrigerator.

Strawberry Cupcakes

 

These Strawberry Cupcakes are very tasty! They're made with fresh strawberries... It doesn't get any better than that!

 

 

Strawberry Puree:

• 2 c freshly sliced strawberries
• 2 tbsp granulated sugar
• 1/2 c water

Strawberry Cupcakes:

• 1/4 c heavy cream- room temperature
• 3/4 c strawberry puree
• 6 large egg whites- room temperature
• 2 tsp vanilla
• 2 1/4 c cake flour
• 1 3/4 c granulated sugar
• 4 tsp baking powder
• 1 tsp salt
• 3/4 c (12 oz) unsalted butter- cubed- room temperature
• pink food coloring (optional)

Icing:

• 1 c heavy whipping cream
• 2 tbsp granulated sugar (add more to taste)
• 1 tsp vanilla extract
• 1/4 c chilled strawberry puree

 

Directions for Strawberry Puree:

• Sprinkle strawberries with 2 tbs of granulated sugar and set aside for strawberries to release their juices (about 45 min to 1 hour).
• Place strawberries in a small pot and add water. Cook on medium-low until strawberries are mushy and mixture is reduced by 1/2.
• Push strawberries through a mesh strainer to remove seeds. Let mixture come to room temperature. Place 1/4 cup in refrigerator to cool.

Directions for Cup Cakes:

• Preheat oven to 350 F. Line 24 muffin tins with cupcake liners and set aside.
• In a medium bowl, combine egg whites, vanilla, strawberry puree, and cream. Mix with a whisk until well combined. Set aside.
• In a mixing bowl add flour, sugar, baking powder, and salt. Mix on low until combined.
• Add butter and mix until the mixture looks like moist crumbs.
• Pour in wet mixture (in batches). Add food coloring if desired. Scrape down sides of bowl and continue to mix until food coloring is completely mixed in.
• Pour cake batter into cupcake tins about 3/4 full. Bake for about 18 to 20 minutes.

Directions for Icing:

• Once cupcakes are done baking allow them to cool.
• Mix heavy whipping cream.
• Add sugar and vanilla extract.
• Add 1/4 cup chilled strawberry puree.
• Mix together and pipe on cooled cupcakes or apply with spatula.



Chocolate on Chocolate on Chocolate Cake!

I love the chocolate chips!

 

This cake is definitely for the chocolate lover!! It is perfect for any occasion, and I think it would be great for a romantic dessert on Valentine's Day that is around the corner. Enjoy :)


Cake Ingredients:

• 4 Eggs (separated)
• 2 Tbsp. Butter
• 1 Cup Sugar
• 1 Cup All Purpose Flour
• 1 Cup Cocoa Powder
• 1 Tsp. Baking Powder
• 1 Cup Water

Directions:

• Preheat oven to 350 F.
• Beat egg whites until fluffy; set aside.
• Mix sugar, butter, and egg yolks until light and creamy (about 5 minutes).
• Add the cocoa powder, water, flour, and baking powder in batches to mixture; mix for about 3 minutes.
• Fold egg whites into mixture.
• Pour into 9x9 baking pan.
• Bake in oven for 30 minutes.

Icing Ingredients:

• 1 Tbsp. Olive Oil
• 1.5 Cups Confectioners Sugar
• 4 Tbsp Cocoa Powder
• 3 Tbsp. milk (can substitute almond milk)
• 1/2 Tsp. Vanilla Extract

Directions:

• Combine all ingredients except for milk.
• Add milk to mixture one tablespoon at a time. Add more or less for desired consistency.
• Yields 1 cup.

When the cake is done baking:

• Allow cake to cool until slightly warm to the touch.
• Pour icing on cake while the cake is on a cooling rack and allow it to melt over the sides.
• Add semi-sweet chocolate chips to the sides of the cake before the icing dries for an extra touch.
• Serve alone or a la mode... Enjoy!