Mini Tres Leche Cakes

1 1/2 cups cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, softened

1/2 cup sugar

3 eggs

1 teaspoon vanilla extract

1 cup sweetened condensed milk

1 cup evaporated milk

1/2 cup half-and-half

Topping:

1 cup whipped cream

3 tablespoons confectioners’ sugar

1/2 teaspoon vanilla

14 maraschino cherries for garnish

Heat oven to 350 degrees. Line mini muffin tins with 14 paper liners. Whisk the flour, baking powder and salt together in a bowl and set aside. Cream the butter for 2 minutes on high speed, then beat in the sugar. Add eggs one at a time. Mix in the vanilla. Mix in flour mixture gradually until just combined. Spoon into the prepared muffin tins, filling them 2/3 full.

Bake 18 to 22 minutes, rotating pans 180 degrees after 9 or 10 minutes. Tops should be lightly browned. Remove from oven to cool completely. Unwrap from paper liners and poke each cake all over with a fork. Place each cake in a 4-ounce jar.

Stir together the three milks — condensed, evaporated and half and half. Spoon 3 to 4 tablespoons of the mixture slowly over each cake. Cover the jars and store in refrigerator overnight. Just before serving, make the topping: Whip the cream with the confectioners’ sugar and vanilla until stiff peaks form. Spread over cakes and top with a cherry. Makes 14 servings.

Per serving: 272 calories, 37 percent calories from fat, 11 g fat, 7 g saturated fat, 3 g monounsaturated fat, 72 mg cholesterol, 6 g protein, 37 g carbohydrates, 0.5 g fiber, 122 mg sodium.