Tres Leches Mini Cakes

Our Multiportions are most commonly used for freezing purées, but did you know that our high grade silicon means they are perfect for baking? With all the cooking you do for for baby, here’s a little treat for you (though the rest of your family will probably want one, too).
Ingredients
Muffin Mix
Whipped Topping (Optional)
Instructions
  1. Preheat oven to 350 degrees
  2. Put the flour, baking powder, and salt in the blending bowl.
  3. Pulse-blend to combine, then pour into a large bowl.
  4. Separate the eggs, placing the egg yolks into the mixing bowl and saving the egg whites in another bowl for later. Add 3/4 cup sugar and blend until yolks are pale yellow. Add the 1/3 cup milk and vanilla and blend to combine.
  5. Pour the egg yolk mixture over the flour mixture and stir by hand gently just until combined (don’t over-mix).
  6. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
  7. Fold egg whites into the batter gently, just until combined.
  8. Add the mixture to the Multiportions until they are about 2/3 of the way full, making sure to smooth out the top so there are no divots.
  9. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Whipped Topping (Optional)
  1. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the muffins have cooled use a fork to poke holes on each of the tops.
  2. Slowly pour the milk mixture over the the top of the muffins, making sure to pour near the edges and all around.
  3. Refrigerate the muffins for at least 1 hour or overnight, to allow it to soak up the milk.
  4. Prior to serving, whip the heavy cream, sugar and vanilla until stiff peaks form. Pop the muffins out of the Multiportions, and smooth the icing over the top of the cake. Sprinkle with some cinnamon and serve.