Almond tres leches cupcakes

Almond Tres Leches Cupcakes

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Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 20 ingredients
Tres Leches is one of my favorite desserts. When I was researching Spanish foods in New York City for my work with Columbia University, that is to say eating and sampling as many dishes...

Ingredients

  • Nonstick cooking spray
  • ½ cup (2 ounces) finely ground almonds
  • ½ cup (2 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 eggs, separated
  • ½ cup sugar, divided
  • ¼ teaspoon lemon juice
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Three milks mixture (2 ½ tablespoons each)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup heavy cream
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Whipped cream
  • ½ cup whipped cream
  • 1 tablespoons sugar
  • 2 cups fresh raspberries

Nutrition Facts

Calories

244 cals

Fat

15 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g

Carbohydrates

25 g

Sugar

18 g

Fiber

2 g

Protein

5 g

Sodium

153 mg

Directions

    1. Preheat oven to 350 oF. Lightly spray a 12-muffin pan with nonstick cooking spray and set aside.
    2. Combine ground almonds, all-purpose flour, baking powder and salt in a medium bowl. Set aside.
    3. In a large mixing bowl, beat egg whites, ¼ cup sugar and lemon juice using an electric mixer, on medium high speed until stiff peaks form.
    4. In another bowl beat yolks, ¼ cup sugar, oil, and vanilla extract on medium high speed until yolks are pale yellow and sugar is completely dissolve. Add half of the almond mixture and mix well with a rubber spatula. Gently fold ½ of the beaten egg whites. Repeat, alternating the flour mixture and egg whites until thoroughly combined.
    5. Pour the batter into prepared muffin pan, filling each cavity almost of the way. Bake for 18-20 minutes until lightly brown. Remove from the oven and allow them to cool slightly.
    6. To make the three milks mixture.- Combine the almond milk, heavy cream, condensed milk, vanilla extract, and ground cinnamon in a small bowl. Pour 2 tablespoons of the mixture over each little cake.
    7. To make the whipped cream.- Whisk the cream and sugar in a medium bowl until soft peaks forms. Top each cake with whipped cream and raspberries to serve.
    Chef Naxielly Dominguez

      


Chef Tips

If you prefer, top your cakes with thick and creamy Greek yogurt instead of whipped cream.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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