Madrid Cupcakes

Ingredients
19 eggs
30 gr cornstarch
50 gr flour

Syrup
1.2 kg glazed sugar
800 ml water
200 ml cognac

Preparation
Preheat the oven for 20 min to 220C. Sift the flour and cornstarch together. With an electric beater whisk 18 egg yolks and 1 egg with yolk and white. Once it thickens add the flour and cornstarch. Beat at medium speed.

Place cupcake paper molds over a baking pan. Using a spoon fill each one with batter. Bake the cupcakes for 15-20 min at 280C and let them cool.

Once they are cold, take the paper wrapping off and put them back into a baking pan.

To prepare the syrup; Mix the sugar, water and cognac in a pot. Once it boils take the syrup off the fire. Wait for the foam to go down.

Fill the pan with the cupcakes with the hot syrup. Using a spatula push them down so they soak up as much as possible. Let them soak all night.

Next day, take the cupcakes out of the syrup. Let them drip over a colander and serve them.

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