I Love You 3000 Tres Leches Cupcakes
Updated: Nov 27, 2020
I Love You 3000 Tres Leches Cupcakes
These tres leches cupcakes take their inspiration from one of the most iconic quotes from the MCU, "I love you 3000." There are only 3 types of milk in this cupcake (you know, just shy of 3000), but you get the gist! These cupcakes have a cream cheese buttercream dusted with gold edible paint and topped with fondant Iron Man molds!
Just a note - as these cupcakes are soaked in the 3 milks, I'd recommend using silicone cupcake liners rather than the paper ones or removing from paper liners prior to drizzling with the milk mixture.
Servings: 12 Cupcakes
Prep Time: 2 Hours
Total Time: 12 Hours
Ingredients
Tres Leche Cupcakes
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup buttermilk, room temperature
1 + 1/4 cup all-purpose flour
3/4 cup granulated sugar
1 + 1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
Milk Mixture: 14 oz can sweetened condensed milk
Milk Mixture: 12 oz can evaporated milk
Milk Mixture: 1 cup heavy whipping cream
Cream Cheese Buttercream
1/2 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2 tablespoons heavy whipping cream
3 teaspoons vanilla extract
4 cups powdered sugar
Edible gold paint
Decorations: Iron Man mold
Decorations: Red fondant
Decorations: White royal/cookie icing
Instructions
Fondant Molds: Roll out red fondant and cut into strips a little larger than the size of the mold you will be using. Press the fondant into the mold and fold over the edges to the center. Set aside for 1 hour.
Fondant Molds: Carefully pull out the fondant from the molds using a toothpick or fondant sculpting tools to pry loose from the sides. Allow the fondant to dry (2-3 hours or overnight).
Fondant Molds: Paint the eyes and the mask outline in white royal icing and allow to harden. Cover the mask part of the white royal icing with gold edible paint and allow to dry. Note: painting the mask base in yellow royal icing instead of white may help with blending. (I didn't think of this until after!)
Buttercream: In a large bowl, beat together butter, cream cheese, heavy whipping cream, and vanilla extract until smooth and creamy.
Buttercream: Beat 4 cups of powdered sugar into the mixture.
Buttercream: Dye the buttercream a golden yellow.
Buttercream: Prep a 13x9 pan with parchment or wax paper and pipe 12 dollops of buttercream tall enough to support the fondant mold. Place in the freezer for at least 2 hours. Set aside the remaining buttercream.
Buttercream: Remove the buttercream from the freezer. Using gold edible paint, paint the buttercream until the buttercream is golden.
Buttercream: Spread the remaining buttercream over the backs of the fondant molds and press to the piped dollops. Place back in the freezer.
Cupcakes: Preheat oven to 350°F. Prepare cupcake tins with liners. Note: Silicone liners will work best for this recipe, given the milk mixture.
Cupcakes: In a large bowl, whisk flour, baking powder, and salt. Set aside.
Cupcakes: In a large bowl, beat together the butter and granulated sugar until fluffy (3-5 minutes). Add eggs and vanilla extract then beat until well-combined.
Cupcakes: Add in 1/2 of the flour mixture and beat until well-incorporated. Add buttermilk. Beat until well-combined. Add in the remainder of the flour mixture.
Cupcakes: Pour the batter into the cupcake liners; only fill 2/3 full or the batter will overflow. Bake the cupcakes for 20-23 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely.
Cupcakes: Using a small skewer, pierce multiple holes all over the surface of the cupcake base (but be careful not to pierce into the bottom of the cupcake). The more, the merrier! Place the cupcakes in the fridge while prepping the milk mixture.
Cupcakes: In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy whipping cream. Using a small spoon, scoop the mixture over the top of the cooled cupcakes. You can also use a squeeze bottle for even better results.
Cupcakes: Place the cupcakes in the fridge for 1 hour.
Assembly: Top the cupcakes with the frozen buttercream. Allow to sit at room temperature for 20-30 minutes.
Enjoy!
Comments