Tres Leches Cupcakes with Coconut and Lime Zest

Tres Leches Cupcakes with Coconut and Lime Zest


2 3/4 cups flour

3 tsp baking powder

1/2 tsp salt

3/4 tsp butter

1 2/3 cups sugar

5 egg whites

2 1/2 tsp vanilla

1 1/4 cups milk

3/4 cup flaked coconut

zest of 1 lime

Preheat oven to 350 degrees

Line muffin tins with paper liners

In medium bowl place flour, baking powder, salt and coconut and whisk together. Set aside.

In a large bowl cream butter. Gradually add sugar, scraping bowl. Beat 2 minutes . Add egg whites one at a time, beating well after each addition. Beat in vanilla and zest. Add milk and flour mixture alternately to butter sugar mixture. Mix until just blended.

Fill liners 2/3 full and bake about 18-20 minutes or until center comes clean when toothpick is inserted into center. Cool slightly. While cupcakes are still in pans poke holes in tops of cupcakes using a toothpick.

Soaking mixture

2/3 cup sweetened condensed milk

1/4 cup coconut milk

Combine ingredients. Remove paper liners from cupcakes and place in dessert cups or plates. Using a teaspoon measure, slowly pour 2 tsp of soaking liquid on each cupcake. Place covered in refrigerator for at least an hour or overnight.

Whipped cream frosting

zest of 1 lime

2 cups heavy cream

powdered sugar to taste.

Combine all ingredients and whip until stiff. Pipe onto each cupcake and garnish with toasted coconut.


Creamy Lime Pie- Just in time for Cinco de Mayo!!



Empanada dough

2 cups all-purpose four

1/2 cup lard or unsalted butter chilled

2 1/2 tablespoons unsalted butter, chilled

1/2 teaspoon salt

About 1/3 cup ice water

In a bowl, combine the flour, lard, butter, and salt. Mix lightly with your fingers until the mixture forms pea-sized pieces. Using a fork, stir in water, a little at a time, until dough comes together in a ball. Wrap in plastic wrap and chill for at least 1 hour.


3/4 cup fresh lime juice

1 lb. cream cheese, at room temp.

1 can sweetened condensed milk

Finely grated zest of 1 lime

1 cup crema or creme fraiche

1/4 cup powdered sugar

1 lime for garnish

On a lightly floured work surface, roll out the dough into a round about 12 inches in diameter and 1/4 inch thick. Drape the round over a rolling pin and transfer to a 9=10 inch glass or ceramic pie plate, I use my Emile Henry pie plate. Ease the pastry into the pie plate, pressing it gently against the bottom and sides. Trim the edges, leaving a generous 1/2 inch overhang. Fold the overhang under, then crimp the edges decoratively. Cover and chill for 30-60 minutes.

Preheat an oven to 350. Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment paper, allowing the edges to hang over the sides and fill with pie weights or dried beans, I use dried beans I have used over and over for years. Bake until only lightly browned, 20-25 minutes. Remove from the oven and immediately remove the weights and paper. Transfer the pie shell to a rack and let cool completely.

In a food processor fitted with the metal blade, combine the lime juice, cream cheese and condensed milk. Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly. Pour into the pie shell and place in the refrigerator.

In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface. Garnish with rounds of sliced lime.

Cover and chill for 4-6 hours or as long as overnight.