Tres Leches Cake Shooters
Makes approximately 48 mini-cupcakes.
  • 6 eggs, at room temperature
  • ⅔ cup granulated sugar
  • 1 tablespoon milk
  • 2 teaspoons vanilla
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1 small can (5 ounces) evaporated milk
  • 1 cup heavy cream
  • 3 tablespoons tequila (optional)
  • 1 teaspoon vanilla
  • .................
  • 1 pint heavy cream
  • ⅓ cup confectioners sugar
  • 2 tablespoons tequila
  • thin strips of lime peel for garnish
  1. Heat oven to 350 F.
  2. In a medium bowl, beat the egg whites until soft peaks form. Continue beating, and add sugar a tablespoon at a time. When all the sugar has been added, beat until stiff peaks form. Set aside.
  3. In a large bowl beat the egg yolks until thick, about 4-5 minutes. Add 1 tablespoon milk and 2 teaspoons vanilla and stir to combine.
  4. Add the egg whites to the yolk mixture and fold in carefully.
  5. Sift the flour, baking powder, and salt over the egg mixture and fold in gently.
  6. Set 1½ ounce paper souffle cups on baking sheets, leaving an inch between each cup to allow heat to circulate. For best results, spray with a flour/oil spray like Baker's Choice.
  7. Fill each cup no more than ½ full and bake for 12 minutes. Cool on a rack.
  8. Combine the sweetened condensed milk, evaporated milk, cream, tequila, and vanilla in a small bowl.
  9. Poke holes in cooled cupcakes with a fork, just to break the surface and allow the milk mixture to be absorbed, and pour a scant tablespoon of the milk mixture slowly over each cake.
  10. When all of the cakes are done, cover them loosely with plastic wrap and let them chill in the refrigerator until ready to serve.
  11. To make the topping, whip the cream until soft peaks form. Add the powdered sugar and whip until stiff peaks form. Add the tequila slowly, whipping continuously. Fill a pastry bag fitted with a star tip and pipe topping onto each cake. Garnish with thin slices of lime peel if desired.
Recipe by The Rowdy Baker at