1 package of active dry yeast for bread
1/2 cup of warm water
3 eggs
1 pinch of salt
1 1/2 cups all-purpose flour
5 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the syrup:
1 cup granulated sugar
2 cups water
2 tablespoons freshly squeezed lime juice
1 cup dark rum
1 package of active dry yeast for bread
1/2 cup of warm water
3 eggs
1 pinch of salt
1 1/2 cups all-purpose flour
5 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the syrup:
1 cup granulated sugar
2 cups water
2 tablespoons freshly squeezed lime juice
1 cup dark rum
Soak the yeast in 1/2 cup of warm water
Beat 2 eggs until clear
Add to the yeast mixture
Place the flour in a bowl and make a depression in the center
Pour in the egg and yeast mixture, beating well with a spoon to obtain a smooth batter
Beat the third egg very well and add to the dough.,
Mix, cover, and let rise for 1 hour
Add the granulated sugar and melted butter, still warm
Cover and let rise for another hour
Grease 12 cupcake molds with 7 cm diameter and 3.5 cm height, filling each one-third full
Place in a hot oven (200°C) and bake for 15-20 minutes, or until done
Remove from the oven with a spatula and unmold
For the syrup: combine the granulated sugar and water in a saucepan
Bring to a boil, then reduce heat and simmer for 10 minutes
Remove from heat, add lime juice and rum.,
Pour the syrup over the cakes and let sit for several hours, moistening with the syrup several times
Yield: 12 units.
