Cupcakes with rum

Name: cupcakes with rum
Cook time: 15 min
Total time: 130 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lemon; 2 medium sized egg; 40 g butter; 100 g wheat flour; 1 mespoint salt; 1 tl dried yeast 3 bags of 7 g; 50 ml Full Milk; 60 g granulated sugar; 50 ml brown rum; 50 ml tap water; 125 g fresh raspberries tray; 125 ml fresh cream cup of 125 ml

Babas with rum syrup, raspberries and whipped cream.

Ingredients

Directions

Grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
Break the eggs and knock them loose. Melt the butter.
Mix the lemon zest and the flour with the salt, yeast, milk, eggs, butter and sugar in a bowl into a cohesive batter.
Cover with a clean tea towel and let rise for 40 minutes in a warm place.
Preheat the oven to 200 ºC.
Grease the cupcake molds and dust the molds with flour. Divide the batter over the molds. Put in the oven for about 15 minutes.
Mix the lemon juice, rum and water with the rest of the sugar. Bring to the boil and cook for 5 minutes on low heat until rum syrup.
Take the babas out of the molds and put them in a deep plate. Pour the hot rye syrup over and allow to cool for 1 hour.
During the cooling process, regularly sprinkle the syrup with a spoon.
Beat the whipped cream until stiff. Serve the babas with the whipped cream and raspberries.