Cuban Egg Yolk Cupcakes with Syrup (Cabezotes)

Ingredients

• 112 egg yolks(240g)
• 21 whole egg(50g)
• 340 g sugar(40g)
• 41 teaspoon vanilla extract(5g)
• 52 tablespoon all-purpose flour(16g)
• 67.5 tablespoon cornstarch(60g)
• 71 pinch salt(1g)
• 81 cup water(240g)
• 91 cup sugar (for syrup)(200g)
• 101 cinnamon stick(5g)
• 111 strip lemon peel(3g)
• 120.5 teaspoon vanilla extract (for syrup, optional)(2.5g)
• 131 star anise (optional)(2g)
• 142 tablespoon rum (optional)(30g)

Instructions

1. 1Preheat the oven to 180°C (350°F).
2. 2In a large bowl, beat the 12 egg yolks and 1 whole egg until the mixture is pale, fluffy, and doubled in volume (about 5-8 minutes).
3. 3Reduce the mixer speed and add 40g sugar and 1 teaspoon vanilla extract. Mix for 1 more minute.
4. 4Sift together 2 tablespoons flour, 7.5 tablespoons cornstarch, and a pinch of salt. Gently fold into the egg mixture with soft, enveloping movements.
5. 5Prepare cupcake molds and fill each up to 3/4 of their capacity with the batter.
6. 6Bake for 15 minutes at 180°C (350°F) until set and lightly golden.
7. 7While baking, prepare the syrup: In a saucepan, combine 1 cup water, 1 cup sugar, 1 cinnamon stick, 1 strip lemon peel, and 0.5 teaspoon vanilla extract (optional). Add 1 star anise and 2 tablespoons rum if desired.
8. 8Bring the syrup to a boil over high heat and cook for 10 minutes. Remove from heat and let it rest for a few minutes.
9. 9Once the cupcakes are baked, remove from molds and place on a serving plate.
10. 10Pour the warm syrup over the cupcakes before serving.