Cuban Capuchinos (Cabezotes De Capuchino)

READY IN: 50minsYIELD: 20 capuchinos


  • 10egg yolks
  • 1egg white
  • 2tablespoonssugar
  • 4teaspoonscornstarch
  • 3cupssugar
  • 1 12 cupswater
  • 3tablespoonsGrand Marnier
  • peel from 1/2 lime
  • 1cinnamon stick
  • 1teaspoonvanilla extract
  • 1teaspoonanise seed

  • 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.
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