So how do you like the new blog look? I’m finally up with the times on having a button and a less cluttered blog. I feel more organized now! Since I turned 30 this year I’ve made a lot of changes in my life, re-evaluating who my true friends are and doing more for others instead of myself, and seeing the real things in life that’s important to me. Having the oppurtunity to change the blog up has been another stepping stone in renewing myself. So a special thank you goes to Cristin at Creative Creations by Cristin. Stop over and check out her blog because she’s currently giving away free make-overs, but hurry the deal ends July 31st.

Get ready for the most amazing, delicious, mouth-watering, oh so yummyiest (is that a word?) cupcakes you will ever eat!! That is if you like Tres Leche and coconut. These are a little time consuming, but once you have the componinets made it takes no time to assemble. I would make the dulce de leche ahead of time as well as combining the injection liquid that way you are ready to roll once you bake the cupcakes. I had some in the fridge for a couple of days and they held up amazing and didn’t get all soggy and melt down. Lori is a fellow cooking contester and this recipe landed her a spot on The Ultimate Recipe Showdown in 2008, after tasting these I can see why! The only thing is the cake mix makes 12 large cupcakes, but all the other items make enough to fill and cover 24 cupcakes. I made one batch of cupcakes at the begining of the week and then made another 12 cupcakes later in the week and they turned out perfect!

Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
(Adapted from Lorie at Rice and Beans and other fine things)
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2 (14-ounce) cans sweetened condensed milk, divided
1 (18.25-ounce) box yellow cake mix
Ingredients to make the cake
1 teaspoon coconut extract
1 (12-ounce) can evaporated milk
1 (13.5 ounce) can coconut milk (not cream of coconut)
2 sticks butter, softened to room temperature
3 cups powdered sugar
About 1 cup shredded, flaked coconut, toasted

1. Preheat oven to 425 degrees.

To make the dulce de leche: pour 1 can of the sweetened condensed milk in a glass pie plate or similar size glass casserole dish; cover with foil.

Place the pie plate in a large roasting pan where it can sit flat.

Pour hot water into the roasting pan to a depth of about halfway up the pie plate.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until caramel colored.

Let cool completely. The dulce de leche will be thick, but this is okay. It will blend into the frosting perfectly.

2. Mix up cake according to package directions using recommended ingredients and adding 1 teaspoon coconut extract to the batter.

Pour into paper lined cupcake pans filling about 3/4 full.

Bake according to package directions.

3. While cupcakes are baking, whisk together the remaining can of sweetened condensed milk, the evaporated milk, and the coconut milk.

When cupcakes come out of the oven, inject each of them with the milk mixture using an injection needle and about 1/2 to 3/4 ounce in each cupcake.

Cool completely before frosting. Meanwhile, toast coconut.

4. To make the frosting, beat the butter on high speed until light and fluffy. Add the dulce de leche and beat until smooth. Add the powdered sugar, 1 cup at a time and beat until smooth and light and fluffy.

5. Frost cupcakes generously with frosting, then sprinkle with toasted coconut.

Keep refrigerated.

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