Red Velvet Tres Leches Cupcakes with Coconut & Berries
Author: 
Serves: 24 cupcakes
 
Ingredients
  • Cakes:
  • 1 ½ cups sugar
  • 1 cup canola oil
  • ½ teaspoon red food coloring
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup cake flour
  • 1 ½ cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • ½ cup coconut milk
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons vinegar
  • 1 cup sweetened, flaked coconut
  • Assembly:
  • ¾ cup sweet and condensed milk
  • ¾ cup coconut milk
  • Strawberries, black berries, or blueberries for topping
  • Coconut for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In the bottom of a stand mixer, combine sugar and oil. Add eggs one at a time until each is incorporated. Add in vanilla and dye, mix until combined.
  3. In a large bowl whisk flours, cocoa powder and salt.
  4. Combine buttermilk and coconut milk in a liquid measuring cup.
  5. With the mixer on low add in flour mixture in thirds alternating with two batches of the milk mixture.
  6. Add in flaked coconut, mix until just combined.
  7. In a small bowl stir baking soda and vinegar together. With the mixer on a high speed add in baking soda mixture, mix until incorporated.
  8. Fill cupcake liners ¾ full with batter. Bake 18 minutes, turning halfway through. The cupcakes are done when a wooden toothpick or skewer comes out with just a few crumbs attached.
  9. Mix coconut milk and condensed milk in a liquid measuring cup.
  10. When cupcakes have cooled slightly, poke all over with a wood skewer. Evenly distribute the milk mixture over the cupcakes.
  11. Let set in the fridge for two hours.
  12. Pipe cupcakes with whipped cream, top with berries and sprinkle with coconut.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/red-velvet-tres-leche-cupcakes-with-coconut-berries/