Rum baba cupcakes

8 servings
4 hours 20 min

First of all, we will prepare steam: - mix yeast with flour, pour warm water, mix; - cover with a napkin and leave for an hour. Next, we mix the dough: - sift through the flour into the dough, drive in the eggs, add salt and sugar, as well as a couple of drops of vanilla essence; - knead the soft dough; - we introduce softened butter, interfere with it in the dough; - rinse raisins, dry them, we also introduce them into dough; - kneading (dough will be sticky and viscous); - let the dough come up for 30-60 minutes with a cloth napkin. We fill the silicone molds with half the dough, let us come up a little - 15 minutes will be enough. We send the molds to the oven, preheated to 200 degrees, for 40 minutes. We remove the finished muffins from the molds and pierce them with a toothpick. We will prepare a syrup for impregnation: boil water and sugar, cook until the sugar crystals are completely dissolved, and when the mixture cools, add rum. We dip each cupcake into syrup, let it soak well. We decorate the muffins with sugar fudge, and for this: - mix sugar with water and lemon juice, cook until thickened; - remove from the fire, let it cool (up to about 60 degrees); - beat the mass until white color appears. Decorate each cupcake and taste! Enjoy your meal!