Tres Leches Mini Cakes

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 3 egg yolks
• 3 teaspoons vanilla extract, divided
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup whole milk
• 6 egg whites
• 1 1/2 cups heavy whipping cream, divided
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 tablespoon dark rum, optional
• 1/4 cup powdered sugar
• Garnishes: fresh mint, blueberries

1. Preheat oven to 350u0b0. Grease and flour 8, 8-ounce ramekins. Place on a baking sheet.
2. Beat butter and sugar at medium speed with an electric mixer 2 minutes or until fluffy; mix in egg yolks and 2 teaspoons vanilla.
3. Combine flour and next 3 ingredients; add to yolk mixture alternating with whole milk, beginning and ending with flour mixture.
4. Beat egg whites until stiff; fold gently into batter. Pour batter into prepared ramekins.
5. Bake 30 minutes or until wooden pick inserted in center comes out clean. Let stand 5 minutes. Pierce cakes with a fork all over.
6. Combine 1/2 teaspoon vanilla, 1/2 cup whipping cream, condensed milk, evaporated milk and rum; gradually pour over warm cake, allowing mixture to soak into cake before adding more. Cover and refrigerate 1 hour or until well chilled.
7. Beat remaining 1 cup whipping cream, powdered sugar, and remaining 1/2 teaspoon vanilla at medium-high speed with an electric mixture until thick. Spread over cakes. Garnish, if desired.

butter, sugar, egg yolks, vanilla, flour, baking powder, salt, ground cinnamon, milk, egg whites, heavy whipping cream, condensed milk, milk, dark rum, powdered sugar, fresh mint

Taken from www.myrecipes.com/recipe/tres-leches-mini-cakes (may not work)