{"id":328710,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/coconut-tres-leches-cupcakes\/"},"modified":"2022-10-19T05:34:45","modified_gmt":"2022-10-19T10:34:45","slug":"coconut-tres-leches-cupcakes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/coconut-tres-leches-cupcakes\/","title":{"rendered":"Coconut Tres Leches Cupcakes"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Three types of milk wonderfully moisten these cupcakes. 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In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition."},{"@type":"HowToStep","text":"Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan."},{"@type":"HowToStep","text":"In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes, about 1\/2 in. apart, with a skewer. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours."},{"@type":"HowToStep","text":"To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator."}],"recipeYield":"1-1\/2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 342 calories","fatContent":"16g fat (11g saturated fat)","cholesterolContent":"47mg cholesterol","sodiumContent":"226mg sodium","carbohydrateContent":"44g carbohydrate (33g sugars","fiberContent":"0 fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCocktail"},"reviewBody":"I made these for Cinco de Mayo. I followed the recipe exactly, and they turned out pretty well. My suggestion would be to use half of the leches. I ended up only getting 12 good cupcakes out of this recipe, since the others were too gooey to serve to guests. I used a Wilton plastic cupcake \"pan\" (I'm not sure what the real name is) and I'm glad I did. To fish these cupcakes out of a metal pan after chilling would be a pain. My husband even liked them, and he is not a sweets person.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTooth"},"reviewBody":"I have had this dessert at a Peruvian Restaurant and this is a very good replica recipe. They are meant to be very moist and I served them to the youth group who accompanied me to the restaurant. I do make one change, instead of using toasted coconut I use fresh raspberries and or blackberries. Everyone loved them and we had a guest from Australia who took the extras home to his family here in New York. I did use a metal cake pan and had no issues removing them. I will be making again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"50867","romance_copy_dek":"Three types of milk wonderfully moisten these cupcakes. 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