Cupcake rum baba

A variety of rum baba cupcake is a confection that is made from yeast dough, rum, sugar or sugar syrup for glaze, as well as with the addition of raisins or nuts. The rum baba cupcake differs in its unusual shape, as well as in the composition of the initial ingredients in which alcohol is present. True, the base of the confectionery is baked in a muffin tin, and then turned over, and coated with icing from sugar syrup, chocolate or caramel.

The result is an "inverted" cupcake or rum baba. Historians claim that the recipe for the rum baba cupcake was invented by the King of Poland Stanislav Leschinsky, who was known as a foodie. The court cook overlooked the king's favorite pie kugelhopf and the dessert seemed too stale to the monarch. The king masterfully got out of position and began to dip a piece of pie in wine. Since then, the court chef began to experiment and make various types of treats for the king.

The Polish monarch decided to name a new dessert after his beloved literary hero Ali Baba. Leshchinsky asked the pastry chef to make Ali-Baba pie from brioche pastry Over time, rum baba was chosen for the cake as an alcoholic ingredient. It is believed that this drink is perfectly combined with all the original ingredients of the dish and gives the finished confectionery a distinctive taste and aroma.

The modern cupcake recipe for rum baba or Baba Au Rhum was coined by Frenchman Brija-Savarin, who was a long-time chef and constantly experimented with confectionery and dessert recipes. In order to prepare the rum baba cupcake according to the classic recipe, the following ingredients will be needed: dough starter, flour, yeast, chicken eggs, raisins, butter and salt. For glazing, you will need sugar, vanilla extract or sugar.

To begin with, dough is kneaded from the initial ingredients. The resulting dough is then cut into small pieces and shaped into a small ball diameter with a pinch at the top. Roasting molds (you can use a tin for muffins, brioches or savarens) are greased with oil and interfere with the dough there with a knot or pinch up. You can bake rum baba in the form of a pie. Then the dough is simply poured into a pre-oiled baking dish.

Rum baba is baked during an hour. Then the ready confectionary product is glazed with sugar syrup with vanilla taste. Rum baba cupcake belongs to sufficiently high-calorie confectionery products. The average calorie content of a rum baba made according to a classic recipe is 311 Kcal in 100 grams of cupcake.

A fairly large indicator that can be explained by the composition of the initial ingredients that are provided for by the baking recipe. The calorie content of the rum woman, as well as the high level of cholesterol and sugar in the confectionery can be considered a sufficient basis for refusing to frequently eat rum pastries.