Greek · Dessert
Galaktoboureko Cupcakes
A lightened take on the Greek custard-filled pastry galaktoboureko, reimagined as a tender semolina-custard cupcake baked without the usual buttery phyllo layers and soaked in a thin honey syrup instead of a heavy sugar one.
$0
15 minsPrep
22 minsCook
47 minsTotal
MediumLevel
Nutrition per serving
141Calories
5.3gProtein
3.3gFat
22.6gCarbs
12.1gSugar
0.8gFiber
164mgSodium
61mgChol
1.5gSat Fat
133mgPotassium
87mgCalcium
0.7mgIron
0.4mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Greek Lager Beer
local
Greek Coffee (Ellinikos)
international
vegetarian
sweet-spot
Instructions
1
Heat the skim milk in a small pan over medium heat until just below a simmer.
2
Whisk the semolina, half the sugar, and the beaten egg together in a bowl, then slowly pour in the hot milk while whisking constantly to temper.
3
Return the mixture to low heat and stir continuously for 3-4 minutes until it thickens into a custard; off the heat, stir in the vanilla extract and lemon zest, then cool for 10 minutes.
4
Preheat the oven to 180C and brush 2 holes of the muffin tin with the melted butter, filling the unused holes with water.
5
Sift the flour and baking powder together, fold gently into the cooled custard to form a thick batter, then divide evenly between the 2 prepared muffin holes.
6
Bake for 20-22 minutes until puffed and golden on top and a skewer comes out clean.
7
While the cupcakes bake, warm the honey and water together in a small pan until syrupy, about 2 minutes.
8
Remove the cupcakes from the oven, pierce the tops a few times with a skewer, and spoon the warm honey syrup evenly over both while still hot.
9
Cool in the tin for 5 minutes, then transfer to a wire rack, dust with cinnamon, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.5 oz14g fine semolina
- 3.9 oz110g skim milk
- 5/85/8 eggs, beaten (30g)
- 0.4 oz10g sugar white
- 0.1 oz2g vanilla extract
- 0.1 oz3g zested lemon
- 0.4 oz12g sifted all purpose flour
- 0.1 oz4g melted, for brushing butter
- 0.1 oz2g baking powder
- 0.4 oz10g warmed, for syrup honey
- 0.4 oz12g for syrup water
- 0 oz1g for dusting cinnamon ground
