Mantecada

Preheat oven to 350°F (175°C). Prepare a standard muffin tin or small cake molds by greasing each cavity generously with butter or lining with paper cups.

Cream together the softened butter and sugar in a large mixing bowl, beating with an electric mixer or wooden spoon for 8-10 minutes until the mixture is pale, fluffy, and noticeably lighter in color.

Beat in the eggs one at a time, fully incorporating each egg before adding the next, to create a light and airy batter.

Add the aguardiente or rum and mix until just combined, allowing the alcohol to blend evenly throughout the batter.

In a separate bowl, whisk together the yellow cornmeal, wheat flour, and baking powder to distribute the leavening agent evenly.

Fold the dry mixture into the wet ingredients using a spatula or whisk with gentle strokes until just combined; do not overmix.

Divide the batter evenly among the prepared molds, filling each cavity about two-thirds full.

Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of a mantecada comes out clean or with just a few moist crumbs.

Remove from the oven and allow the mantecadas to cool in the tin for 10 minutes before turning out onto a wire rack or serving plate.