Capuchinos/Cabezotes (Syrup-Soaked Sponge Cake Muffins)
Capuchinos/Cabezotes (Syrup-Soaked Sponge Cake Muffins)
Ingredients
For the Sponge Cake
- 12 egg yolks, room temperature
- 1 whole egg, room temperature
- 3 tablespoons sugar, (40 g)
- 1 tablespoon vanilla extract
- 65 g cornstarch
- 20 g flour
- Pinch salt
For the Syrup
- 2 cups sugar
- 2 1/2 cups water
- 1 lime peel, from 1 lime
- 1 cinnamon stick
- 1 star anise
- 1 tablespoon vanilla extract
- 1 tablespoon rum
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour small, fluted molds (such as dariole molds or small muffin tins).
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the 12 room temperature egg yolks and 1 whole room temperature egg. Add 3 tablespoons (40 g) of sugar and 1 tablespoon of vanilla extract to the egg mixture. Whisk vigorously by hand until the mixture becomes pale yellow and slightly frothy.
⏱️ 5 min
- 3
Sift 65 g of cornstarch, 20 g of flour, and a pinch of salt directly into the whisked egg mixture. Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
⏱️ 5 min
- 4
Pour the prepared batter into each greased and floured mold, filling them almost to the top.
⏱️ 5 min
- 5
Place the filled molds into the preheated oven. Bake for 15 minutes, or until the cakes are golden brown and spring back when lightly touched.
⏱️ 15 min•🌡️ 350
- 6
Immediately invert the baked cakes onto a wire rack to cool completely. This will take approximately 30 minutes.
⏱️ 30 min
- 7
While the cakes are cooling, prepare the syrup. In a saucepan, combine 2 cups of sugar and 2 1/2 cups of water. Add the lime peel, 1 cinnamon stick, and 1 star anise to the saucepan.
⏱️ 5 min
- 8
Bring the mixture to a boil, then reduce the heat and simmer until the sugar is fully dissolved and the syrup has thickened slightly (about 10-15 minutes).
⏱️ 15 min
- 9
Remove the saucepan from the heat and allow the syrup to cool down slightly. Stir in 1 tablespoon of vanilla extract and 1 tablespoon of rum.
⏱️ 10 min
- 10
Once the cakes are completely cool, place them into the warm syrup. Ensure the cakes are fully submerged in the syrup. Allow them to soak until they are thoroughly saturated and soft (at least 30 minutes, or longer for more saturation).
⏱️ 30 min
- 11
Remove the syrup-soaked cakes from the liquid and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Capuchinos/Cabezotes (Syrup-Soaked Sponge Cake Muffins)
For the Sponge Cake
- 12 egg yolks, room temperature
- 1 whole egg, room temperature
- 3 tablespoons sugar, (40 g)
- 1 tablespoon vanilla extract
- 65 g cornstarch
- 20 g flour
- Pinch salt
For the Syrup
- 2 cups sugar
- 2 1/2 cups water
- 1 lime peel, from 1 lime
- 1 cinnamon stick
- 1 star anise
- 1 tablespoon vanilla extract
- 1 tablespoon rum
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour small, fluted molds (such as dariole molds or small muffin tins).
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the 12 room temperature egg yolks and 1 whole room temperature egg. Add 3 tablespoons (40 g) of sugar and 1 tablespoon of vanilla extract to the egg mixture. Whisk vigorously by hand until the mixture becomes pale yellow and slightly frothy.
⏱️ 5 min - 3
Sift 65 g of cornstarch, 20 g of flour, and a pinch of salt directly into the whisked egg mixture. Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
⏱️ 5 min - 4
Pour the prepared batter into each greased and floured mold, filling them almost to the top.
⏱️ 5 min - 5
Place the filled molds into the preheated oven. Bake for 15 minutes, or until the cakes are golden brown and spring back when lightly touched.
⏱️ 15 min•🌡️ 350 - 6
Immediately invert the baked cakes onto a wire rack to cool completely. This will take approximately 30 minutes.
⏱️ 30 min - 7
While the cakes are cooling, prepare the syrup. In a saucepan, combine 2 cups of sugar and 2 1/2 cups of water. Add the lime peel, 1 cinnamon stick, and 1 star anise to the saucepan.
⏱️ 5 min - 8
Bring the mixture to a boil, then reduce the heat and simmer until the sugar is fully dissolved and the syrup has thickened slightly (about 10-15 minutes).
⏱️ 15 min - 9
Remove the saucepan from the heat and allow the syrup to cool down slightly. Stir in 1 tablespoon of vanilla extract and 1 tablespoon of rum.
⏱️ 10 min - 10
Once the cakes are completely cool, place them into the warm syrup. Ensure the cakes are fully submerged in the syrup. Allow them to soak until they are thoroughly saturated and soft (at least 30 minutes, or longer for more saturation).
⏱️ 30 min - 11
Remove the syrup-soaked cakes from the liquid and serve.
⏱️ 5 min