Infused with a sweet silky mixture using a trio of milks, these little cakes are three times as good. Because they soak overnight, they’re an ideal make-ahead dessert for an upcoming fiesta.
—TASTE OF HOME TEST KITCHEN
PREP: 45 MIN. + CHILLING • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
1package yellow cake mix (regular size)
1 1/4 cups water
4eggs
1can (14 ounces) sweetened condensed milk
1cup coconut milk
1can (5 ounces) evaporated milk
Dash salt
Whipped cream and assorted fresh fruit
1. In a large bowl, combine the cake mix, water and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.
2. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. Combine the sweetened condensed milk, coconut milk, evaporated milk and salt. Using the end of a wooden spoon handle, poke a hole into the center of each cupcake. Transfer milk mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
4. Gently squeeze the filling into the cavity of each cupcake until you feel a slight resistance. Brush any remaining milk mixture over tops of the cupcakes. Cover and refrigerate 4 hours or overnight. Top with the whipped cream and fruit. Store in the refrigerator.