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1
Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
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2
Sift together the flour, baking powder, baking soda and salt.
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3
Cream the butter and granulated sugar with an electric mixer until fluffy and light.
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4
Add the eggs, one at a time beating well between each addition.
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5
Then add the vanilla and mix until fluffy.
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6
Fold in the flour mixture, alternating with the milk.
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7
Do not over mix.
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8
Portion into the prepared cupcake tins.
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9
Bake for about 20 minutes.
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10
Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix.
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11
If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake.
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12
Let sit in the fridge for at least an hour.
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13
Top each cupcake with some of the Whipped Cream Mascarpone Frosting.
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14
Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour.
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15
Chill a metal bowl.
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16
Add the heavy cream, vanilla extract and confectioners' sugar.
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17
Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form.
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18
Mix in the mascarpone cheese and blend to combine.
