Mini Tres Leches Cakes
Mini tres leches cakes are moist sponge cupcakes soaked in a blend of evaporated milk, sweetened condensed milk, and heavy cream, topped with whipped cream and a sprinkle of cinnamon. Perfect for fall gatherings.
Ingredients
- All-purpose flour ¾ cup
- Baking powder 1 tsp
- Salt ¼ tsp
- Eggs 3 large, separated
- Granulated sugar ¾ cup, divided
- Vanilla extract 1 tsp
- Evaporated milk ½ cup
- Sweetened condensed milk ½ cup
- Heavy cream ⅓ cup for soak, 1 cup for topping
- Ground cinnamon ½ tsp for dusting
Instructions
- Preheat oven to 350°F, line muffin tin with 12 liners.
- Mix dry ingredients; beat egg yolks with sugar and vanilla; whip egg whites with sugar, fold together, add dry ingredients.
- Divide batter into muffin cups, bake 18-20 minutes, cool, remove liners.
- Whisk milks and cream, poke cakes, pour milk mixture over, refrigerate 30 minutes.
- Whip cream with sugar, top cakes, sprinkle with cinnamon, serve.
Equipment
- Muffin tin
- Paper liners
- Mixing bowls
- Whisk or hand mixer
- Measuring cups/spoons
- Toothpick or skewer
- Piping bag (optional)
- Wire rack
- Shallow dish