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Cupcakes with rum
Babas with rum syrup, raspberries and whipped cream.
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Ingredients
Directions
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Grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
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Break the eggs and knock them loose. Melt the butter.
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Mix the lemon zest and the flour with the salt, yeast, milk, eggs, butter and sugar in a bowl into a cohesive batter.
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Cover with a clean tea towel and let rise for 40 minutes in a warm place.
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Preheat the oven to 200 ºC.
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Grease the cupcake molds and dust the molds with flour. Divide the batter over the molds. Put in the oven for about 15 minutes.
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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.
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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.
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During the cooling process, regularly sprinkle the syrup with a spoon.
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Beat the whipped cream until stiff. Serve the babas with the whipped cream and raspberries.
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Nutrition
435Calories
Sodium23% DV560mg
Fat35% DV23g
Protein18% DV9g
Carbs13% DV40g
Fiber20% DV5g
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