Description
Delight in these Mini Cornbread Tres Leches Cakes, a comforting fusion of classic cornbread and the rich, moist texture of traditional tres leches cake. Perfectly portioned as individual servings, these sweet and creamy cakes combine the crumbly goodness of cornbread with the luscious soak of three types of milk, topped with cinnamon-spiced whipped cream for a deliciously unique dessert.
Ingredients
Scale
Cornbread Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup sugar
- 2 large eggs
- 1 cup milk
- ½ cup melted butter
Tres Leches Milk Mixture
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 tsp vanilla extract
- ½ tsp cinnamon
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to prevent sticking.
- Mix Dry and Wet Ingredients: In separate bowls, combine the dry ingredients for the cornbread (cornmeal, all-purpose flour, baking powder, salt, sugar). In another bowl, whisk together the wet ingredients (eggs, milk, melted butter). Gradually mix the wet ingredients into the dry until just combined without overmixing.
- Fill and Bake: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Allow the cakes to cool slightly in the pan.
- Prepare Tres Leches Mixture and Soak Cakes: Whisk together whole milk, sweetened condensed milk, evaporated milk, vanilla extract, and cinnamon in a bowl. Using a fork or skewer, poke holes all over the warm muffins. Spoon the tres leches milk mixture over each cake, allowing it to soak in thoroughly. Refrigerate for at least 2 hours to fully absorb the milk mixture.
- Whip Cream Topping and Serve: In a chilled bowl, whip heavy cream with powdered sugar and cinnamon until soft peaks form. Generously top each soaked cake with the whipped cream just before serving for a creamy, cinnamon-infused finish.
Notes
- Ensure the cakes are warm but not hot when soaking with the milk mixture to allow better absorption.
- For easier removal, use muffin liners when baking.
- The cinnamon in the tres leches mixture and whipped cream adds a subtle warm spice that complements the sweetness beautifully.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute milk and creams with suitable plant-based alternatives.
