Eggless Strawberry Tres Leches Cupcakes

Delightful , fluffy Strawberry Sponge cupcakes soaked in strawberry-milk mixture and topped with strawberry flavored whipped cream and fresh strawberries. This season , cozy yourself with this sweet heavenly treat and you could ask for nothing more

Tres Leches is a Mexican delight and also known as “Three Milk Cake”. It is served cold and tastes absolutely delicious. Here Butter Cake is soaked in 3 Milk (Evaporated Milk , Condensed Milk and Heavy cream/Full fat Milk) and topped with whipped cream/sweet Meringue which makes the cake ultra moist, absolutely sweet and drool worthy.

With strawberries season in, I was left with boxes of fresh strawberries in my refrigerator and I knew I had to preserve it before it gets spoiled quickly. I decided it was time for me to prepare a dessert with these fresh beauties. I am more fond of cupcakes than a cake (strange it, might be, but yes), so I decided to make Tres Leches cupcakes instead of cake and to be honest, I loved it too much

Fresh/Frozen strawberries, either, can be used here, I haven’t tried these cupcakes with dried strawberries so I cannot comment on it. If your strawberries are too tart, then you might need to add sugar to it while making the puree to balance the sweetness. I have replaced the egg from the original recipe with the yogurt and it’s perfect. If you are ok with using the egg, then just simply use egg instead of yogurt

You can also try my Orange Tres Leches cake and/or below other strawberry recipes too

• Strawberry Orange Cupcakes
• Healthy Strawberry Oats Bars
• Strawberry Shortcake Cookies
• Strawberry Vanilla Shortcake Kebabs
• Strawberry cake

Notes:

*All the ingredients must be at room temperature

**If you do not have evaporated milk handy, then mix 1 tbsp milk powder in 1.5 tbsp water, there should be no lumps, instant evaporated milk is ready

**Clean fresh strawberries, dice the top portion and blend it in food processor to make a smooth puree

***Do not tear the cupcakes liner while poking holes in the cupcakes, this will cause liquid to spill out and cupcakes wouldn’t soak properly

***Instead of regular flour, cake flour can be used for additional tenderness

Do watch the video for better clarity in preparation and share your experience once you prepare these delightful cupcakes

Preparation time: 15 mins Baking time: 17 mins Total time: 32 mins

Servings: 6-8 cupcakes

Ingredients

1 cup = 240ml

For Cupcakes

• 3/4 cup All purpose flour/ Maida
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1/2 cup Strawberry puree
• 55g soft unsalted butter
• 1/2 cup Sugar, powdered
• 1/2 teaspoon Vanilla extract
• 1/4 cup whisked Yogurt
• Pink food color – optional

Strawberry – Milk Soaking

• 3 tbsp sweetened Condensed Milk
• 3 tbsp Evaporated Milk
• 3 tbsp Whole Milk
• 3 tbsp Strawberry puree

Whipped Cream Topping

• 1/2 cup cold Whipping cream
• 2-3 tbsp. Icing sugar
• Few drops Strawberry essence
• Fresh strawberries for garnish

Steps to prepare

Steps to prepare

Always read notes before cake preparation

• Preheat oven to 180 degree Celsius and line cupcakes mold/tray
• Sieve flour, baking powder, salt, baking soda in a bowl and keep it aside
• Blend butter and sugar in a bowl for 6-7 minutes
• Add yogurt, strawberry puree and vanilla extract. Blend until well combined
• The mixture will look curdled, it’s ok.
• Gradually add dry ingredients and blend until just combined
• You can optionally add pink food color and mix well
• Pour the batter into prepared molds and level evenly
• Tap the cupcake tin on the counter few times and bake for 16-18 minutes until done
• Cool the cupcakes in the tin for 10 minutes
• Cool the cupcakes on wire rack completely
• While the cupcakes are cooling, prepare the Milk Mixture
• Add evaporated milk, condensed milk, strawberry puree and whole milk in a sauce pan
• Over low heat, mix until well combined. Just heat the mixture. Do not boil it
• Cool the Milk mixture to room temperature and strain the mixture to remove seeds, if any,
• Poke holes in the cupcakes all over without tearing the liner
• Gradually pour the prepared strawberry – Milk mixture over each cupcake
• Rest the cupcakes on the counter so that it soaks up the entire liquid.
• Refrigerate for 2-3 hours
• Whip the cream in a bowl to form smooth peaks. Add icing sugar and strawberry essence and whip until stiff peaks form
• Fit the piping bag with desired nozzle and fill the piping bag with the cream
• Pipe the cupcakes with the whipped cream and garnish with fresh strawberries
• Serve the cupcakes cold
• Refrigerate leftovers if any, and consume within 4 days.