Lemon Mousse Tres Leche Cupcakes

What a wonderful way to serve an easy Tres Leches

cake in these fun silicone cupcake cups shaped like

a tea cup and saucer.

I have two ways I serve this, one with a lemon mousse

topping and then whipped cream and the other with

just whipped cream.  I prefer it with the lemon mousse.

I found the silicone tea cup shaped cupcake 

molds when I was in Washington DC last year

at a specialty store but I have seen them this year

at Z Gallerie.  I filled them half way and then if

they went above the cupcake cup I sliced the top

off.  That actually helped as the cake absorbed

the cream mixture more easily.

These cute chocolate cups were a find from Home 

Goods, but were smaller when we once opened

the package so I used it for raspberry sauce and

some fresh raspberries.  

Easy Tres Leches Cake Recipe

1 white cake mix

3/4 C. melted butter

6 eggs

1/2 C. water

2 T. shredded lime peel

Heat oven to 350.  Grease and flour a 9x13 pan or if

you are using the silicone cupcake cups, they need no

grease.  

Combine the cake mix with the butter, eggs and water.  Beat

on low until combined and then beat for 2 minutes on medium.  

Stir in the lime peel.  Bake for 35-40 minutes for the pan 

or 20-25 minutes for the cupcakes or until a toothpick

comes out clean.

The batter will be thick.  Spread it in the pan or fill the cupcake

cups half full.  Bake for 35-40 minutes for the pan 

or 20-25 minutes for the cupcakes or until a toothpick

comes out clean.

Meanwhile mix:

2 C. cream or half and half

2 cans sweetened condensed milk

2 cans evaporated milk

When cake comes out of oven let it cool

and then poke holes all over it with a wooden 

skewer or a chopstick.  Slowly pour half of the 

milk mixture over the cake.  Cover and chill

overnight.  Cover and chill remaining sauce.

About 1 hour before serving pour remaining sauce

over the cake.

To serve top with lemon mousse and then

sweetened whipped cream.

Lemon Mousse

1 1/2 C. heavy whipping cream

1 jar lemon curd

Beat the whipping cream on high speed with 

the wire whip attachment.  When it starts to

set add the jar of lemon curd and continue to 

whip until stiff.  Pipe or spread on top of the

chilled cake.

Sweetened Whipped Cream

1 1/2 C. heavy whipping cream

3/4 C. powdered sugar.

Beat the cream and sugar together until stiff.

Pipe or spread onto the top of the cake.

Raspberry Sauce

12 oz. frozen raspberries, thawed

3/4 C. sugar

Blend the thawed raspberries and add the sugar.

Press the blended berries through a sieve to remove

as many seeds as possible.

What a fun way to serve a delicious and refreshing

dessert.

I will be posting this with 

Foodie Fridays

Sweets for a Saturday