Tres leches, literally “three milks” in Spanish, gets its name from the extra-creamy trio of sweetened condensed, evaporated and whole milk used to soak the cakes. These mini versions of the traditional Mexican dessert pack all the milky sweetness plus a little dark rum into personal-sized cakes for a decidedly adult treat.
Tres Leches Mini Cakes
Nonstick cooking spray
1 can (12 oz./375 g.) sweetened condensed milk
1 can (12 oz./375 g.) evaporated milk
1 cup (8 fl. oz./250 ml.) heavy cream
1/4 cup (2 fl. oz./60 ml.) dark rum
1 cup (5 oz./155 g.) unbleached all-purpose flour
3/4 cup (6 oz./185 g.) sugar
1 tsp. baking powder
1/4 tsp. salt
3 large eggs, at room temperature
1/2 cup (4 fl. oz./125 ml.) whole milk
1 tsp. vanilla extract
For the whipped cream:
1 cup (8 fl. oz./250 ml.) cold heavy cream
2 Tbs. confectioners’ sugar
Preheat the oven to 350°F (180°C). Lightly spray 12 standard muffin cups with cooking spray.
In a large rectangular baking dish, stir together the sweetened condensed milk, evaporated milk, heavy cream and rum. In a bowl, whisk together the flour, sugar, baking powder and salt. Add the eggs, milk and vanilla, whisking vigorously to combine. Spoon the batter into each muffin cup, filling it about two-thirds full. Bake until lightly golden and a toothpick inserted in the center of a cake comes out clean, 18-20 minutes. Transfer the pan to a wire rack.
While the cakes are still hot in the pan, pierce the top of each cake several times with a skewer. Carefully remove the cakes from the pan and place in the dish with the sweetened milk mixture. Spoon the milk mixture generously over each cake. Let the soaked cakes cool completely in the dish, about 1 hour. Transfer the cakes to an airtight container and chill for at least 4 hours or for up to 3 days, spooning more of the milk mixture over them from time to time.
When ready to serve, let the cupcakes stand at room temperature for about 10 minutes. Meanwhile, make the whipped cream: In a chilled bowl, combine the cream and sugar. Using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes. Gradually increase the speed to medium-high and continue to beat until the cream holds soft peaks (slightly bent tips when a beater is lifted), 2-3 minutes.
Put the cakes in individual bowls and spoon some of the soaking liquid on top. Top each with whipped cream and serve right away. Makes 12 mini cakes.
Find more sweet and savory home-baked treats in our new book Bake Good Things.