Want a recipe for Cuban cupcakes? Learn how to make Cuban cupcakes which can be enjoyed by grown-ups and kids alike…
Caribbean lime, vanilla and natural coconut provide the perfect ingredients to prepare Cuban cupcakes. You don’t have to be part of the Caribbean island to enjoy Cuban cupcakes which can be prepared using the basic flavors of Cuba by utilizing ingredients available all over the world.
Ingredients Required For Cuban Cupcakes
To create delicious grownup cupcakes you require all purpose flour 1 1/3 cup, 1 1/4 teaspoon of baking powder, half cup vanilla sugar, half cup regular sugar which is a very generous quantity to make them sweet and smooth, a pinch of salt, 2 1/4 teaspoons of pure vanilla essence, 1/4 teaspoon of coconut essence, three eggs which are at room temperature, 1/3 cup of heavy cream, 7 1/2 tablespoon of butter which you should melt and set aside to cool, 1/3 cup heaped with coconut flakes and 3 tablespoons of roasted coconut.
Ingredients for the Syrup of Cuban Cupcakes
You will require 1/8 cup of sugar and 1/6 cup of water to prepare the syrup for the Cuban cupcakes.
Method for Preparing Cuban Cupcakes
Pre heat the oven to 350°F and place a rack in the center of the oven. Prepare a muffin tin by greasing it thoroughly and dusting it with flour. Place an insulated baking sheet under the pan.
Sift the all purpose flour, baking powder and salt together and in a separate bowl- whisk the eggs and both sugars together and add the extracts followed by the cream into the liquid mixture.
Now mix in the dry ingredients very gently in 3 to 5 batches into the liquid ingredients. The batter should be very thick but smooth in texture.
Now fold in the cooled butter in two or three batches and pour the batter into the muffin tin and place it in the oven. The cupcakes should bake for 18 to 20 minutes and you can check by inserting a tooth pick in the center of one or two cupcakes. If the tooth pick comes out clean then the Cuban cupcakes are ready and baked.
Start working on the syrup immediately to save time and have it ready by the time the cupcakes are baked. To prepare the syrup mix water and sugar together in a small saucepan over slow flame and let the sugar melt completely. Once the sugar has melted bring the syrup to a boil only once and remove it from the flame. Now pour the syrup out into a shatterproof glass bowl and let it cool completely.
Remove the ready cupcakes from the oven after they are baked and place them on a rack for five minutes. Remove them from the muffin tin and place them on a wire rack to cool down. Now use a bamboo skewer or tooth pick to make small holes on the surface of the cupcakes and start brushing the top with the syrup.
Repeat this process twice to finish the entire syrup. Let the cupcakes soak the syrup and then sprinkle the toasted coconut on top of the cupcakes. Let them cool to room temperature. You can decorate the cupcakes with a slice of Caribbean lime before serving them. You can store these Cuban cupcakes in an airtight container for four days at room temperature and they can also be frozen for one month.
