- 1 Box Yellow Cake Mix
- 1 (12 oz.) Can Evaporated Milk
- 1 (14 oz.) Can Sweetened Condensed Milk
- 1 1/4 c. Heavy Cream
- 3 Large Eggs
- 1/3 c. Canola Oil
- 1 Tsp. Vanilla
- Foil Cupcake Liners
- 4 Fresh Lemons
- Sliced Strawberries
- 1/2 powdered Sugar
In a large bowl combine the cake mix, eggs, oil, 2 to 3 tablespoons fresh lemon juice and 1 cup evaporated milk. Mix well for 2 minutes.
Use an ice cream scoop to pour batter into foil cupcake liners. Bake 12-15 minutes checking around 10 minutes.
While baking, make the tres leches mixture. In a bowl combine 14 oz. sweetened condensed milk, the remaining evaporated milk, 2 tablespoons fresh lemon juice and 1/4 cup heavy cream.
After the cupcakes come out of the oven and while they are still warm, place them on a cookie sheet lined with foil. With a fork, poke holes in the top of the cupcakes. The holes are what will allow the milk mixture to seep into the cupcakes. Spoon the milk mixture on top of the cupcakes. Some of the mixture will run off the cupcakes and that’s okay. Cover the cupcakes lightly with foil. Place in the refrigerator for at least a few hours, or overnight.
With remaining heavy cream, make whipped cream beating on high for a few minutes. Add 1/2 cup powdered sugar. You can even add lemon juice to make a lemon whipped topping. Top each cupcake with a spoonful of whipped cream.
Place the cupcakes inside a fiesta cupcake wrapper then top with sliced strawberries and fiesta toothpick toppers. Serve on a fiesta dessert plate with a fiesta napkin.
In a large bowl combine the cake mix, eggs, oil, 2 to 3 tablespoons fresh lemon juice and 1 cup evaporated milk. Mix well for 2 minutes.
Use an ice cream scoop to pour batter into foil cupcake liners. Bake 12-15 minutes checking around 10 minutes.
While baking, make the tres leches mixture. In a bowl combine 14 oz. sweetened condensed milk, the remaining evaporated milk, 2 tablespoons fresh lemon juice and 1/4 cup heavy cream.
After the cupcakes come out of the oven and while they are still warm, place them on a cookie sheet lined with foil. With a fork, poke holes in the top of the cupcakes. The holes are what will allow the milk mixture to seep into the cupcakes. Spoon the milk mixture on top of the cupcakes. Some of the mixture will run off the cupcakes and that’s okay. Cover the cupcakes lightly with foil. Place in the refrigerator for at least a few hours, or overnight.
With remaining heavy cream, make whipped cream beating on high for a few minutes. Add 1/2 cup powdered sugar. You can even add lemon juice to make a lemon whipped topping. Top each cupcake with a spoonful of whipped cream.
Place the cupcakes inside a fiesta cupcake wrapper then top with sliced strawberries and fiesta toothpick toppers. Serve on a fiesta dessert plate with a fiesta napkin.
