Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream Recipe

Ingredients

• 1/4 cup shortening
• 1/2 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)
• 1 (14 ounce) can sweetened condensed milk (Eagle brand)
• 2 egg yolks
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup water
• 1 teaspoon vanilla extract
• 14 tablespoons unsalted butter, softened to room temperature
• 1 cup powdered sugar

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, cream together 1/4 cup shortening, 1/2 cup softened unsalted butter, and 1 cup sugar until light and fluffy on medium speed.
3. Add the 3 egg yolks one at a time, beating until the mixture is fully blended after each addition, then mix in 1/2 teaspoon vanilla extract.
4. Sift together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt, then add to the creamed mixture alternately with 3/4 cup buttermilk, beginning and ending with the flour mixture.
5. In a separate bowl, beat the 3 egg whites on high speed until stiff peaks form, then gently fold the egg whites into the cake batter until fully incorporated.
6. Fill standard paper-lined muffin cups about 3/4 full with the batter and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack set over a baking sheet to cool completely.
8. While the cupcakes are still warm, mix together 1/2 cup evaporated milk, 1/2 cup sweetened condensed milk, and 1/2 cup coconut milk. Use a meat injector needle to inject about 1/2 to 3/4-ounce of the mixture into several spots of each cupcake, or poke holes in the tops with a wooden skewer and pour the milk mixture over them, filling each hole.
9. Refrigerate the cupcakes for at least 2 hours or overnight to soak up the milk mixture.
10. To prepare the dulce de leche buttercream, preheat the oven to 425 degrees F. Pour 1 (14 ounce) can of sweetened condensed milk into a glass pie plate, cover with foil, and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the pie plate, then bake for 1 hour and 15 minutes.
11. Once cooled, stir the dulce de leche until smooth. In a medium mixing bowl, combine 2 egg yolks with 3/4 cup sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt in a saucepan. Whisk in 1/4 cup water and the cooled dulce de leche, bringing the mixture to a boil over medium heat while whisking constantly for 1 minute.
12. Remove from heat, gradually whisk the mixture into the egg yolks, then stir in 1 teaspoon vanilla extract. Strain through a wire mesh strainer into a bowl and let cool completely.
13. Beat 14 tablespoons of softened unsalted butter in a large bowl until light and fluffy. Mix in the cooled dulce de leche mixture and gradually add 1 cup powdered sugar until smooth and spreadable.
14. Generously frost each cupcake with the dulce de leche buttercream and sprinkle with toasted coconut before serving.