Happy Monday!!

Today we are making Capuchinos. Capuchinos are a sweet , gooey Cuban delicacy drizzled with a cinnamon and vanilla simple syrup Typically they are made in cone shaped metal molds. Neither my mother nor I used them. They come out just as good in mini muffin pans. Below is my mother's hand written recipe. They are easier to make than muffins!

Ingredients for the Capuchinos:

Preheat oven to 375 degrees.

1 whole egg and 9 egg yolks (save the whites in the fridge for our next recipe for Merenges! )

2 Tbs Sugar

4 Tsp Corn Starch

In a food processor place all the ingredients and mix for about 3 minutes until nice and thick. (In my mother’s recipe she calls for beating for 15 minutes with a hand mixer, but if you have a food processor you can save yourself a lot of time!)

When nice and thick, pour mix into a measuring cup. I find it easier to pour into the molds this way.

You can either line mini muffin pans with mini cup liners or you can spray with Pam. Pour the mix into the muffin pans about 3/4 of the way.

Place in the pre-heated oven and bake for about 15 minutes or until the tops are golden.

Remove from heat and set aside to cool a bit.

Meanwhile make the syrup.

Ingredients for the syrup:

3 cups Sugar

3 cups Water

1 Cinnamon Stick

1 Tsp. Vanilla Extract

In a medium sauce pan place all the ingredients. Stir and bring to a boil. Boil for about 3 minutes. Remove from heat and let it cool for about 10 minutes.

If you used the paper liners, remove them and place Capuchinos in a deep plate. If you didn’t use the liners, just put them on a deep plate.

When the syrup has cooled, ladle as much as the plate will hold over the Capuchinos. Place in the refrigerator until they are cold.

Serve and enjoy!