CUBAN CAPUCHINOS (CABEZOTES DE CAPUCHINO)
These spiced syrup soaked Cuban desserts are typically cone shaped, but this simple version is made in a cup cake tin.
Provided by PanNan
Categories Dessert
Time 50m
Yield 20 capuchinos
Number Of Ingredients 11
Steps:
- Make syrup.
- Pre-heat oven to 375°F Place cupcake liners in cupcake mold. In medium mixing bowl, beat yolks, egg white and 2 tbsp sugar for 15 minutes or until you've accomplished a very thick consistency. Slowly add starch, carefully folding it into mix. Pour mix into a plastic pastry bag with nozzle and fill cups 3/4 of the way. Place cupcake tray on top rack of oven. Bake approximately 15 minutes or until the tops are golden in color. To prevent them from burning, place an oven safe bowl of water at the back of the oven. Once cooked, remove from oven. Let cool for 5 minutes. Remove from cupcake liner and transfer to serving platter.
- In medium sauce pan, bring water to boil and add 3 cups sugar, Grand Marnier, cinnamon stick, anise seeds, peel from lime and a few drops of the lime juice. Stir once. and let cook for 3 minutes. Add in vanilla extract and stir one more time. Remove from heat and let cool before pouring over capuchinos.
Nutrition Facts : Calories 149.5, Fat 2, SaturatedFat 0.7, Cholesterol 83, Sodium 7.3, Carbohydrate 32.1, Sugar 31.3, Protein 1.4
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zinab ibrahim
[email protected]These capuchinos were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Jahanger Afridi
[email protected]I'm not sure what I did wrong, but my capuchinos turned out really greasy. I think I might have added too much butter.
Ehtisham Azad
[email protected]I'm allergic to dairy, so I had to make a few substitutions. I used almond milk instead of regular milk and vegan cheese instead of regular cheese. They turned out great!
sammh sizzoh
[email protected]These capuchinos are way too time-consuming to make. I spent hours in the kitchen and they weren't even worth it.
Ivan Lizarraga
[email protected]I followed the recipe exactly, but my capuchinos didn't turn out as good as I had hoped. They were a little dry and the filling was too salty.
Sathsara Hansaka
[email protected]These capuchinos are a bit bland for my taste. I think they could use a little more salt and pepper.
Winston Graeme Bezuidenhout
[email protected]I'm not a big fan of Cuban food, but I really enjoyed these capuchinos. They're so light and fluffy, and the filling is very flavorful.
brandon Keith
[email protected]These capuchinos are a great way to use up leftover ham. I always have ham leftover from Easter dinner, and this is a great way to use it up.
CV Conchita frc
[email protected]The filling for these capuchinos is so versatile. I've tried them with different types of cheese, ham, and vegetables, and they're always delicious.
Maisalam Mohamad
[email protected]I love that these capuchinos can be made ahead of time and frozen. It's so convenient to be able to just pop them in the oven when I'm ready to serve them.
Kristal Ezekiela
[email protected]These capuchinos are a bit time-consuming to make, but they're worth the effort. They're so delicious and unique.
tad matlock
[email protected]I followed the recipe exactly and my capuchinos turned out perfectly. They were golden brown and crispy on the outside, and the dough was soft and fluffy on the inside.
Prakash Dhamala
[email protected]I've never had Cuban capuchinos before, but I'm definitely a fan now. They're so light and fluffy, and the filling is perfectly sweet and savory.
Subuga Stuart
[email protected]These Cuban capuchinos were a hit at my brunch party! They were so easy to make and everyone loved them.