Coconut Tres Leches Cupcakes (Mother's Day Collab) -with yoyomax12

Three of my favourite youtubers joined me in a Mother's Day collab that will show you four great recipes that your Mom will love!

Beth's Ambrosia Salad and blueberry cheesecake:

Jolene's Double Chocolate Mud Bars

Michael's Cinnamon Roll Cake:


Tres Leches Cupcakes Recipe:
1/2 cup butter softened
1 1/2 cups sugar
4 egg whites
1 1/2 tsp vanilla extract

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (omit if using salted butter)

1 1/3 cups buttermilk

1 can (300ml or 14oz) sweetened condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk

For homemade whipped cream topping:
1 cup heavy whipping cream
3 tablespoons icing/confectioner's sugar
Toasted flaked coconut for garnish

To make cupcakes:
In a large bowl, cream butter and sugar until light and FLUFFY!!! Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack; cool for 10 minutes. Remove paper liners from cupcakes; return to pan.
Poke holes in cupcakes with a skewer, about 1/2 in. apart. Combine the sweetened condensed milk, evaporated milk and coconut milk; slowly pour over cupcakes, allowing mixture to absorb into cake. Cover and refrigerate for 2 hours.

To make homemade whipped cream topping:
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Frost cupcakes. Sprinkle with coconut. Store in the refrigerator. Yield: about 2 dozen.

Recipe used found here:



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My name is Tammy and I live in Northeastern Ontario Canada.
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