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Tres Leches Cupcakes
24 white cupcakes, baked in foil liners and cooled (I used my favorite homemade cupcake recipe, but a boxed mix would also work well)
1 14 ounce can sweetened condensed milk
1 14 ounce can coconut milk (I used coconut cream from Trader Joe’s)
8 ounces half and half
1 pint heavy whipping cream
3-4 tablespoons powdered sugar, to taste
sliced strawberries, for garnish
Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers). In a large bowl or measuring cup, whisk together the sweetened condensed milk, coconut milk, and half and half until well blended. Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake. Refrigerate for 30 minutes, then ladle more of the milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).
For full instructions please see : www.thebakerupstairs.com
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