Tres leches cupcakes

I confess: muffins on our table-frequent guests. And indeed, got the ingredients in advance of the refrigerator, dry mixed with liquid, sprinkled with berries, and after 20 min fresh muffins for morning coffee is ready. But here cupcakes .... Did not even once. Is that ate at the cafe.

But then I finally got his hands:) With buttercream in this heat, I decided after all not to get involved and replaced it with a nice little fluid coating, and made the basis, based recipe and notorious pie that way, I also never done before. And it was ... Delicious:) was thinking: what would be done?)

We will need: (14 pieces)
150g softened butter
1 cup sugar
3 eggs, separated into whites and yolks
1 / 2 tsp vanilla extract
1 cup flour
1 / 2 tsp soda
1 / 2 tsp salt
3 / 4 cup buttermilk
1 / 2 cup evaporated milk
1 / 2 cup condensed milk
1 / 2 cup coconut milk

To cap:
200 g Philadelphia
150 grams of boiled condensed milk
50g caster sugar
50 g coconut

In a convenient bowl beat butter with mixer soft and sugar until fluffy white mass. Add egg yolks one at a time, beating well each time the mixture until smooth. Add vanilla, salt, flour and soda and whisk until smooth. At the end of the pour yogurt and mix well.
In a separate bowl, beat whites until strong peak. Put the first third of proteins in the yolk mass and accurately, from the bottom up, stir, then add the rest and repeat.
Fill muffin tins 2 / 3, and bake in preheated oven to 180 g for 25 minutes.
Meanwhile, combine condensed milk, condensed milk and coconut milk.
When kapkeyki are ready, let them cool slightly on wire rack. Then do a few punctures on each toothpick, and pour a mixture of three kinds of milk. Leave in the refrigerator for 3:00.