Dessert for 1

Coconut Tres Leches Cupcakes

Name: Coconut Tres Leches Cupcakes
Total time: 55 min
Yield: 1 servings
Cuisine: Latin American
Ingredients: 1/2 cup butter; 3/4 cups sugar; 3/4 tsp vanilla extract; 4 large egg whites; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2/3 cups buttermilk; 1 can (14 oz) sweetened condensed milk; 2/3 cup evaporated milk; 1/2 cup coconut milk; 3/4 cups heavy whipping cream; 1/3 cup confectioners' sugar; toasted sweetened shredded coconut

Soft coconut cupcakes soak in three milks, then receive whipped cream and toasted coconut before serving.

Typical price

$37.94for 4 servings

$9.48 per serving$37.94 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: tasteofhome.com

55 minstart to table
Mediumdifficulty
1servings as written
$$$$typical cost tier

Latin American Vegetarian Kid-friendly Desserts

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Butter$0.40/oz typical	4 oz	$1.60Typical price
Eggs$0.30 each typical	4	$1.20Typical price
Buttermilk$0.05/oz typical	5.75 oz	$0.28Typical price
Evaporated or condensed milk$0.14/oz typical	20 oz	$2.80Typical price
Coconut milk$0.14/oz typical	4.25 oz	$0.60Typical price
Heavy cream$0.22/oz typical	6.25 oz	$1.37Typical price
Shredded coconut$0.30/oz typical	0.5 oz	$0.15Typical price
Total for the servings shown		$9.48

Pantry staples you likely have

Sugar and brown sugarCornstarch, vanilla, yeast, cocoaFlourBaking powder and sodaSyrups, molasses, powdered sugar

Not included in the cost.

Ingredients

1/2 cup butter
3/4 cups sugar
3/4 tsp vanilla extract
4 large egg whites
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cups buttermilk
1 can (14 oz) sweetened condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk
3/4 cups heavy whipping cream
1/3 cup confectioners' sugar
toasted sweetened shredded coconut

Steps

Heat the oven to 350 F and grease a 12-cup muffin pan with some of the butter.
Beat the butter and sugar in a bowl until creamy, then beat in the vanilla and egg whites.
Whisk the flour, baking powder, baking soda, and salt in another bowl, then mix them into the batter with the buttermilk.
Divide the batter among the muffin cups and bake for 18 to 20 minutes, until a toothpick comes out clean.
Cool the cupcakes for 10 minutes, poke each one several times, and pour over the condensed milk, evaporated milk, and coconut milk.
Whip the heavy cream with the confectioners' sugar, toast the coconut in a dry skillet over medium heat for 3 to 4 minutes, and top the cooled cupcakes.