Basbousa cupcake… بسبوسة كب كيك


  Ingredients :

  • 1 cup semolina
  • 1 cup powdered dry milK
  • 1 tsp baking powder 
  • 1/2 cup yogurt
  • 1 cup melted butter
  • 1 tsp vanilla
  • 1 egg
  • 1 can Nestle media Crema ( table cream ) Ashta

For simple syrup :

  • 2 cups granulated sugar
  • 1 cup water
  • 1/2 tsp lemon juice
  • 1 tsp orange blossom water

Method :

  1. Make the syrup first in a medium sauce pan, add sugar and water stir to dissolve all sugar.
  2. Put pan on a medium high heat stove until boil, approximately 5 minutes.
  3. Add lemon juice and orange blossom water. Let boil for a few minutes and then turn heat off and set aside. 
  4. Preheat oven to 365F.
  5. Now to do the Basbousa batter, in a big bowl add dry ingredients and mix to combine.
  6. Add egg and yogurt and mix to combine. There should be no lumps in the mixture.
  7. Prepare cupcake tray, by applying a nonstick spray into each cup.
  8. If you do not have spray you can use oil or tahini paste.
  9. Add 1 tbs of batter to each cup (this should fill about half of a cupcake well) 
  10. Bake the batter for 15 minutes until golden brown.
  11. Take the tray out of the oven, and drizzle 2 tbs of syrup on top of each cup.
  12. Let the Basbousa cupcakes cool down and then release them out of the tray by using 2 forks.
  13. Add 1 tsp of Crema on top of each cup and garnish with crushed pistachios.


Tips :

  • When the cupcake tray is ready to go in the oven, tap it gently on the counter top twice to get rid of air bubbles.
  • To make it easier to hold place the tray in a bigger cookie sheet before baking.
  • Always bake on the middle rack of the oven.



Ingredients :

  • 1/2 cup ( 1 stick ) unsalted butter.
  • 1 cup  all-purpose flour.
  • 1 tsp baking powder.
  • 1/4 tsp salt.
  • 3 large eggs at room temperature.
  • 1/2 cup  granulated sugar.
  • 1 tsp vanilla extract.
  • 1 tbs freshly grated lemon zest.
  • Powered sugar for dusting ( optional ).

Method :

  1. Preheat your oven to 375 degrees F.
  2. Using a pastry brush, generously grease the molds of two Madeleine pans  with very soft or melted butter. 
  3. Dust the molds with flour, tapping out the excess flour. 
  4. In a sauce pan melt butter and set aside.
  5. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.)
  6. In the electric mixer bowl, beat eggs and sugar at high speed until thick and pale in color.
  7. Add vanilla and lemon zest.
  8. Sift flour, baking powder and salt.
  9. Fold flour mixture into eggs mixture using a spatula gently ( be carful not to over fold or the batter will deflate ).
  10. Gently fold warm butter into the batter.
  11. For better results Cover batter and refrigerate over night or refrigerate for at least an hour before baking.
  12. Bring madeleines pans out of the fridge and drop a tablespoonful of the batter in the center of each mold.
  13. Put a cookie sheet under each madeleines mold and bake for 8-10 minutes or until edges are golden brown.
  14. Tap each pan against the countertop release the madeleines. Cool madeleines on a wire rack to cool.
  15. Store madeleines in an airtight containers.
  16. Dust madeleines with powdered sugar before serving ( optional ).

Makes about 24 madeleines.

Madeleines batter can be refregirated up to 4 days before madeleines in an airtight container in room temperature up to 4 days, and it can be frozen for months as well.

Madeleines are at their best 1 hour after being baked.