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My favorite new cupcakes: CUATRO LECHES

  • 18 Replies
  • 8 moms liked this

 

 

Cupcake:

  • ¾ 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), optional for garnishing the frosting

Dulce de Leche Buttercream Frosting:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2-1 cup of dulce de leche, room temperature (click here for a homemade recipe with a step-by-step pictorial instructions)

Instructions:

Cupcake:

  1. In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
  2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into  cake batter.
  3. Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
  4. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
  5. Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Dulce de Leche Buttercream Frosting:

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.

Follow me at Beauty/Belleza and Mamás Con Style. Sígueme en los groupos de Belleza y Mamás Con Style.


Replies (18) displaying 1-10
ML Veronica

This looks so good!! :)

gordisss

mmmmmmmmmm.se ve delicioso con lo k me gusta k buen postre.

 

Quoting BeautyChica:

 

 

Cupcake:

  • ¾ 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), optional for garnishing the frosting

Dulce de Leche Buttercream Frosting:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2-1 cup of dulce de leche, room temperature (click here for a homemade recipe with a step-by-step pictorial instructions)

Instructions:

Cupcake:

  1. In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
  2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into  cake batter.
  3. Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
  4. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
  5. Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Dulce de Leche Buttercream Frosting:

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.

 

 

DyanaJay

OH. MY. GOD.  I hate you right now! lol That looks SOOOOO good!!

BeautyChica

jaja. Yo los hice pero me comi la mitad solamente!!! Tienen como 350 calorias!!

Kimberlyrose83
LMBO.......*sobbing* I know!

Quoting DyanaJay:

OH. MY. GOD.  I hate you right now! lol That looks SOOOOO good!!

Posted on MamásLatinas Mobile
Yocasta

Mmmmm se ven deliciosos se los voy a preparar amis hijos gracias por compartir

 

libelulalatina

yum yum!!!! thanks for sharing!

I think I have all the ingredients.. just one question, in spanish, how you find the "buttermilk"? thank you!

imelda117

que delicioso tengo un baby shower este fin de semana ,me va a ayudar

ChicaBoricua

 I´m printing this one and making it!!

Quoting BeautyChica:

 

 

Cupcake:

  • ¾ 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), optional for garnishing the frosting

Dulce de Leche Buttercream Frosting:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2-1 cup of dulce de leche, room temperature (click here for a homemade recipe with a step-by-step pictorial instructions)

Instructions:

Cupcake:

  1. In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
  2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into  cake batter.
  3. Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
  4. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
  5. Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Dulce de Leche Buttercream Frosting:

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.

 

BeautyChica

haha. I know you will! the frosting is tricky. add dulce de leche in phases, and taste the frosting as you do it. mine came a little bit too buttery for my taste. i wish i would have added more dulce de leche. for sure.

Quoting ChicaBoricua:

 I´m printing this one and making it!!

Quoting BeautyChica:

 

 

Cupcake:

  • ¾ 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), optional for garnishing the frosting

Dulce de Leche Buttercream Frosting:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2-1 cup of dulce de leche, room temperature (click here for a homemade recipe with a step-by-step pictorial instructions)

Instructions:

Cupcake:

  1. In a large bowl, cream butter and sugar until light and fluffy on medium speed. Add egg yolks one at a time, mixing until combined and all the yellow disappears. Add the vanilla, mix to combine. Sift together the flour, baking soda and salt. Alternately add the dry mixture with the buttermilk to the creamed butter beginning and ending with the flour.
  2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Gently fold into  cake batter.
  3. Fill paper-linyed wells 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack and set aside.
  4. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Use a meat injector needle to inject cupcakes all over with about 1/2 to 3/4-ounce of the mixture. Alternatel, poke several holes in the top of cupcakes with a wooden skewer and then pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before frosting.
  5. Save lightly toasted flaked coconut for garnishing cupcakes once frosted.

Dulce de Leche Buttercream Frosting:

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. Add salt and vanilla and mix to combine. Add dulce de leche and mix to combine.

 


Follow me at Beauty/Belleza and Mamás Con Style. Sígueme en los groupos de Belleza y Mamás Con Style.