How to Make Porto's Bakery Famous Tres Leches Cupcakes! | mini tres leches cake | Baking tips and tricks

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How to Make Porto's Bakery Famous Tres Leches Cupcakes!
If you’ve ever visited LA and made a stop at Portos’ Bakery, you know just how good their sweets are! My favorite is their Tres Leches Cupcakes and this recipe tasted just like the real deal.

Cupcake Batter:
-1 1/4 cup all purpose flour
-1 1/2 teaspoon baking powder
-1/4 teaspoon salt
-5 large eggs, room temperature
-1/3 cup unsalted butter, room temperature
-1 cup sugar
-1 teaspoon vanilla extract
-1/4 cup whole milk

Tres Leches Soaking Mixture:
-12 ounces evaporated milk
-10 ounces sweetened condensed milk
-1/3 cup heavy whipping cream

Frosting and Toppings:
-2 cups heavy whipping cream
-1/2 cup powdered sugar, or to taste
-Optional garnishes: strawberries, blueberries, cinnamon

1. Preheat oven to 350°F.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer, add the butter and sugar. Beat with the paddle attachment until it is light and fluffy.
4. Drop one egg in at a time and beat. Add the next egg only when the egg before is fully incorporated. Make sure to scrape the bowl too.
5. Add the vanilla extract and milk and mix again. At this point, you’ll have a very thin batter.
6. Add the flour mixture and combine until you have a batter that is smooth.
7. Add liners to a cupcake tin. Fill each liner a little more than 3/4 of the way with batter.
8. Bake for 18 to 20 minutes or just until a toothpick comes out from the center clean. Allow to cool for 15 minutes. If baking as a whole cake, bake for about 35 minutes.
9. While the cupcakes bake and cool, make your syrup. Whisk together the evaporated milk, sweetened condensed milk, and heavy whipping cream together. Set aside.
10. When the cupcakes are out of the oven, allow to cool for 10-15 minutes. Use a toothpick, skewer, or fork to poke them all around. Remove the liners and place the cupcakes back in the tin.
11. Pour enough milk mixture to get to the top, one tablespoon at a time. Let it sit for a few minutes until it soaks all up. Then add another tablespoon to each cupcake again. Repeat until most if not all the syrup is poured. Pop the cake in the fridge to chill for about 30 minutes to an hour.
12. While the cake chills, make the whipped cream frosting. In a stand mixer, whisk together heavy whipping and powdered sugar until stiff peaks form.
13. Pipe or spread the whipped cream over each cupcake.
14. Top with a sliced strawberry, some blueberries, and a sprinkle of cinnamon.

Join the kitchen and cook with me!
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Instagram: @moribyan

For business inquires only ➢ moribyankitchen@gmail.com
mini tres leches cake

If you’ve ever visited LA and made a stop at Portos’ Bakery, you know just how good their sweets are! My favorite is their Tres Leches Cupcakes and this recipe tasted just like the real deal.

Cupcake Batter:
-1 1/4 cup all purpose flour
-1 1/2 teaspoon baking powder
-1/4 teaspoon salt
-5 large eggs, room temperature
-1/3 cup unsalted butter, room temperature
-1 cup sugar
-1 teaspoon vanilla extract
-1/4 cup whole milk

Tres Leches Soaking Mixture:
-12 ounces evaporated milk
-10 ounces sweetened condensed milk
-1/3 cup heavy whipping cream

Frosting and Toppings:
-2 cups heavy whipping cream
-1/2 cup powdered sugar, or to taste
-Optional garnishes: strawberries, blueberries, cinnamon

1. Preheat oven to 350°F.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer, add the butter and sugar. Beat with the paddle attachment until it is light and fluffy.
4. Drop one egg in at a time and beat. Add the next egg only when the egg before is fully incorporated. Make sure to scrape the bowl too.
5. Add the vanilla extract and milk and mix again. At this point, you’ll have a very thin batter.
6. Add the flour mixture and combine until you have a batter that is smooth.
7. Add liners to a cupcake tin. Fill each liner a little more than 3/4 of the way with batter.
8. Bake for 18 to 20 minutes or just until a toothpick comes out from the center clean. Allow to cool for 15 minutes. If baking as a whole cake, bake for about 35 minutes.
9. While the cupcakes bake and cool, make your syrup. Whisk together the evaporated milk, sweetened condensed milk, and heavy whipping cream together. Set aside.
10. When the cupcakes are out of the oven, allow to cool for 10-15 minutes. Use a toothpick, skewer, or fork to poke them all around. Remove the liners and place the cupcakes back in the tin.
11. Pour enough milk mixture to get to the top, one tablespoon at a time. Let it sit for a few minutes until it soaks all up. Then add another tablespoon to each cupcake again. Repeat until most if not all the syrup is poured. Pop the cake in the fridge to chill for about 30 minutes to an hour.
12. While the cake chills, make the whipped cream frosting. In a stand mixer, whisk together heavy whipping and powdered sugar until stiff peaks form.
13. Pipe or spread the whipped cream over each cupcake.
14. Top with a sliced strawberry, some blueberries, and a sprinkle of cinnamon.

Join the kitchen and cook with me!
Tiktok:
Twitter:
Instagram: @moribyan

For business inquires only ➢ moribyankitchen@gmail.com