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Delicioso! Tres Leches Cupcakes with Dulce de Leche Buttercream

SAM 5939 Edited e1327436546267 Delicioso! Tres Leches Cupcakes with Dulce de Leche ButtercreamBack in June, I received a request for Tres Leches cake. I was looking through Warren Brown’s Cake Love when my phone chirped and alerted me to a text message that contained the said request. I’d never made a Tres Leches cake, and it sounded like one of those cakes a baking-focused blog should  feature, so on the to-do list it went. I went back to the book, turned the page, and I kid you not, Tres Leches was the next cake recipe!

Granted, I didn’t give this coincidence/sign from the baking gods much significance given I waited until January to bake Tres Leches cupcakes, and I didn’t even use Cake Love’s recipe! It’s too bad I waited, because Tres Leches turns out to be everything I love in a cake. It’s sweet, flavorful, moist, and dense without being dry.

SAM 5926 Edited Delicioso! Tres Leches Cupcakes with Dulce de Leche Buttercream

Last Sunday, I joined the after-church lunch crowd at the Flying Biscuit. While waiting for a table, I walked over to a nearby bakery in search of something that would inspire me. Truth be told, my walk was more an effort to stay warm while waiting outside in frigid 45 degree temperatures. (Ha -Growing up in the Midwest, I used to think 45 degrees in January was balmy!) I also knew full well what was displayed in the bakery’s storefront since I was just in there the day before feeding my doughnut addiction.

Anyway, the bakery’s window display included a lovely cake decorated along the sides and the top with large circular roses like those seen here. This technique looks so pretty and is incredibly easy to create. Simply use a 1M decorating tip and frost in a circular motion from the center of the cupcake to the outer edge. I considered step-by-step pictures, but truly, this techniques is so easy just one or two practice swirls should make you a master.

SAM 5952 Edited e1327436754437 Delicioso! Tres Leches Cupcakes with Dulce de Leche Buttercream

These cupcakes do take some advance planning as the tres leches must soak into the cake for at least two hours, though overnight is preferable. The original Food Network recipe includes a recipe for from-scratch dulce de leche frosting, but I simply added the dulce de leche I had on hand to my standard confectioners’ sugar buttercream. Taking a cue from a previous ducle de leche post comment, these cupcakes are delicioso!

SAM 5941 Edited Delicioso! Tres Leches Cupcakes with Dulce de Leche Buttercream

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Tres Leches Cupcakes with Dulce de Leche Buttercream
Recipe type: Dessert
Serves: 12
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cups butter, softened
  • 1 cup granulated sugar
  • 3 eggs, separated
  • ½ teaspoon vanilla extract
  • ¾ cup buttermilk
  • ½ cup evaporated milk
  • ½ cup sweetened condensed milk
  • ½ cup coconut milk
  • Frosting
  • ½ cup (1 stick) butter
  • 4 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup dulce de leche
  • 1 cup lightly toasted flaked coconut, optional
  1. Whisk together the flour, baking soda and salt and set aside.
  2. In a mixing bowl set to medium speed, cream the butter and sugar until light and fluffy.
  3. Add the egg yolks one at a time, beating until all the yellow disappears, then add the vanilla.
  4. Alternately add the buttermilk and the flour mixture to the mixing bowl, beginning and ending with the flour mixture.
  5. In a separate bowl, beat the egg whites on high speed until stiff peaks form, then fold into cake batter.
  6. Fill paper-lined muffin cups about ¾ full with the batter.
  7. Bake at 350 degrees F for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Allow to cool for 10 minutes, then use a skewer to poke several holes in the top of each cupcake.
  9. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk.
  10. While the cupcakes are warm, pour the milk mixture over each cupcake.
  11. Refrigerate for at least two hours or overnight before frosting.
  12. To make the frosting, cream the butter on medium speed.
  13. Add the confectioners’ sugar, ½ cup at a time, beating well after each addition.
  14. Add the vanilla and dulce de leche.
  15. Continue to beat at high speed until the buttercream is smooth.
  16. Sprinkle lightly toasted coconut over the tops of the frosted cupcakes.



Souper Bowl Sunday: Hot & Sour Soup with DIY Ramen Noodles

SAM 5721 Edited1 Souper Bowl Sunday: Hot & Sour Soup with DIY Ramen Noodles

DIY Ramen Noodles? I had no idea there was such a thing until I read a post saying it could be done on Oiyi’s Crafts. I have wanted to try making my own Ramen noodles for months, and since I experienced such recent success making my own dulce de leche, I figured I would use the momentum to continue experimenting in the kitchen.

Turning pasta noodles into Ramen noodles isn’t so much a recipe as it is a method. I boiled Angel Hair pasted in a pot filled with water (yes, I still measured the water!) and one tablespoon of baking soda and one tablespoon of salt. I can’t definitively say the noodles tasted like the Ramen noodles I am used to, but I can without a doubt say they tasted different.

SAM 5719 Edited e1326586138158 Souper Bowl Sunday: Hot & Sour Soup with DIY Ramen Noodles

Part of the reason I waited so long to try transforming noodles had to do with being indecisive on how to serve them once I made them. After I picked up a Saathee magazine a local Indian restaurant last weekend, I knew I found my recipe: hot and soup soup. Though the recipe written below contains specific measurements, I liken making soup to transforming noodles in the sense both are methods rather than hard-and-fast recipes.

If you don’t like bean sprouts, then forget about them all together. Alter the taste of the soup with light or dark soy sauce or white or cider or wine vinegars. If you would like a thicker soup, whisk one or two teaspoons of cornstarch with water, then add it to the broth. Or if you are not up for soup but want to experiment with the noodles, how does stir fry sound? Though I have no pictures to show for it, I used the extra Ramen noodles and vegetables that did not make it into the soup in a stir fry, and it was equally delicious. Have fun experimenting!

SAM 5729 Edited Souper Bowl Sunday: Hot & Sour Soup with DIY Ramen Noodles

Hot & Sour Soup with Ramen Noodles
Recipe type: Soup
Serves: 6
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 4 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 cup sliced mushrooms
  • 1 cup bean sprouts
  • 1 package Ramen noodles (or 1 cup of homemade Ramen noodles)
  • 1 egg, whisked
  • 4 green onions, chopped
  1. Place all ingredients in a large pot and bring to a boil.
  2. When the soup is boiling, slowly pour in the whisked egg.
  3. Remove from heat and add the green onions.
To make your own Ramen noodles, boil Angel Hair pasta in two liters of water mixed with one tablespoon of baking soda and one tablespoon (or less to taste) of salt.


Homemade Dulce de Leche

SAM 5787 Edited Homemade Dulce de Leche

Deep in the midst of January, I began to wonder what to do with the cans of condensed milk I had left over from my holiday baking. The answer turned out to be homemade dulce de leche. A simple internet search on what to do with leftover condensed milk conveniently reveled a can of sweetened condensed milk placed in a warm water bath overnight will result in homemade dulce de leche. I was one of those kids who had a chemistry set, so I thought the chance to turn condensed milk to into caramel in my own kitchen would be pretty cool.

I approached this project with a great deal of trepidation. Phrases like “molten caramel bath” and “shrapnel” were used by multiple sources to describe what would happen if a hot can under pressure was dropped or opened before fully cooled. I was so frightened, I spent a bit of time looking for a pair of safety goggles to wear before I removed my can of sweetened condensed milk from the crock pot. I couldn’t find the safety goggles, so I simply turned my head away, sucked in a breath, and hoped for the best. It turned out that making homemade dulce de leche was easy, and by using common sense, safe.

SAM 5569 Edited Homemade Dulce de Leche

I cooked my can of condensed milk on low heat for eight hours, and I let the can sit in the cooling water bath one additional hour until I could remove it by hand. A deeper caramel can be obtained by cooking the sweetened condensed milk for an additional one to two hours. I was so happy to have found a solution to my leftover condensed milk problem that I overlooked what turned into a dulce de leche problem. What exactly should I do with this sweet, caramel substance?

Since my internet sleuthing revealed dulce de leche is crazy popular in Argentina, I asked a friend from work who has spent a significant amount of time in Argentina for suggestions. Her advice was to use the dulce de leche like I would use Nutella. She and her family members spread dulce de leche on toast and stir it into coffee. So far, I have added mine to some ice cream, and I need to try the coffee idea. My friend also suggested  making a traditional Argentinian dessert, mil hojas, which is layers of thin pastry and dulce de leche.

SAM 5789 Edited e1327117513176 Homemade Dulce de Leche

On another note, today is a little bit sweeter for Donna, who was chosen as the first giveaway winner. Congratulations to Donna, and thank you to all who entered. I truly enjoyed learning about your favorite kitchen gadgets, and I wish I could make you all winners. Be sure to visit on February 12 for  a chance to win Giveaway 2. Have a wonderful weekend!

Dulce de Leche
Recipe type: Sweetener
  • 1 or more cans sweetened condensed milk
  • water
  • aluminum foil
  • crock pot
  1. Line the bottom of a crock pot with aluminum foil.
  2. Place one or more cans of sweetened condensed milk in the crock pot and cover the cans with water.
  3. Place the lid on the crock pot, turn heat to low, and allow to sit for eight hours.
  4. Turn off the heat, remove the lid from the crock pot, and very carefully remove the can(s). Use tongs wrapped with rubber bands to remove the cans from the hot water. Alternately, allow the water to cool to room temperature before placing your hand in the water and removing the can(s).
  5. Allow the can(s) to cool to room temperature before opening.