I’m a die-hard fan of Tres Leches or Three Milks Cake. Here in Miami, it’s a very popular Cuban dessert and can be found just about anywhere. The dessert consists of a 6 egg-based cake seeped in a sweetened milk syrup and topped with merengue . . . absolute heaven but calorie suicide!
I started thinking of a way to make my own version while lowering the calorie intake and prep time. This recipe is quick, easy, and a yummy alternative!
1 box of white cake mix
2 tablespoons of applesauce
1 teaspoon rum extract (optional)
2 1/3 cups of milk (2% fat)
1 can of light condensed milk
1 12 oz can of evaporated milk (2% fat)
light or fat free whipped topping
Prep & Baking Time: 35 min.
1-Preheat oven to 350 degress.
2- Blend cake mix, 1 1/3 cups of milk, eggs, applesauce, and rum extract. Just in case you’re asking yourself why applesauce? Well the original recipe asks for lots of eggs but no butter however the applesauce will give your cake all the moisture it needs and has no fat!
3 – Beat at medium for 2-4 minutes and then pour the mixture into cupcake molds (pre-lined with baking cups)
4 – Bake your cuppies for aprox. 20-25 min., cool for 15 min., and remove cupcake liners.
5 – Make your milk syrup by mixing the condensed, evaporated, and remaining cup of milk together (hence the three milks!)
6 – Now the fun part, poke the top of your cupcakes several times with a fork.
7- Transfer your cupcakes to a deep dish and slowly pour the milk syrup over the cupcakes. Cover the dish and refrigerate for an hour. This dessert is meant to be served chilled, refrigerating your cuppies will also allow them to suck in all of that milky goodness.
Spoon milk syrup over your cuppie and top with whipped cream . . . enjoy this guiltless pleasure!