Step 1

Coffee and tres leches? Say less let’s make these delicious coffee tres leches. In a mixing bowl add in 7 room temperature eggs and 235 grams of sugar. Let it mix on a high speed for about 5-7 minutes or until your batter has tripled in size.

Step 2

Meanwhile it’s mixing we’re going to sift 235 grams of flour and 1 tsp of baking powder twice to ensure there aren’t any flour lumps. Once our batter has tripled in size we double check it’s ready by making a little figure on top of the batter and if it doesn’t sink in quickly it’s ready.

Step 3

Then we’ll add in 2 tablespoons of coffee emulsion and 1 tablespoon of vanilla extract. To make the coffee emulsion just add a little bit water to a couple of tablespoons instant coffee.

Step 4

Once those are mixed in lower the speed to the second lowest and quickly add in all your batter. Mix it less than a minute and you’ll finish mixing it manually with the whisk.

Step 5

Then add the batter to your cupcake liners and bake in the oven at 350 degrees for about 15 minutes. Let them cool down afterwards.

Step 6

To make the tres leches mixture you’ll need one cup of whole milk and 1 tablespoon of coffee emulsion which I showed you how to make in part 1, 1 can of lechera, 1 can of evaporated milk and 1 tablespoon of vanilla extract. Mix until everything is well combined.

Step 7

When your cupcakes have cooled down add in 30 ML or 2 tablespoons of the coffee tres leches to each cupcake. Next just brush the top of the cupcakes with a little bit of the tres leches so it can be nice and moist.

Step 8

To make our whipped cream we’ll use the pastry pride ready to whip topping and we’ll add about 1 cup and 1/4 of it to our mixer. Then I added about 2 tsps of the coffee emulsion. I let it mix on a low speed for about 2-3 minutes and then slowly increase it to a medium high speed. The whipped cream should be ready when stick peaks are form.

Step 9

Then decorate your cupcakes and they're ready to eat!