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Viral Mini Basbousa Cups

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Soft and syrup soaked mini semolina cakes baked into individual portions and topped with whipped cream and crushed pistachios. These Viral Mini Basbousa Cups are tender, fragrant, and perfectly sweet, making them ideal for gatherings or make ahead desserts.

Ingredients

Scale
  • 2 cups fine semolina (about 320 grams)
  • 1/2 cup granulated sugar (about 100 grams)
  • 1 cup plain yogurt (240 grams)
  • 1/2 cup unsalted butter, melted (about 115 grams)
  • 1 teaspoon baking powder
  • 1/4 cup milk (60 milliliters)
  • 1 teaspoon vanilla extract
  • 1 cup water (240 milliliters)
  • 1 cup granulated sugar for syrup (about 200 grams)
  • 1 teaspoon lemon juice
  • 1 cup whipped cream
  • 2 tablespoons crushed pistachios

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and lightly grease a muffin tin.
  2. In a large bowl, combine fine semolina, 1/2 cup granulated sugar, and baking powder.
  3. Add melted butter, plain yogurt, milk, and vanilla extract to the dry ingredients and mix until just combined.
  4. Spoon the batter evenly into muffin cups, filling each about three quarters full.
  5. Bake for 20 to 25 minutes until golden on top and set in the center.
  6. While baking, prepare the syrup by simmering water and 1 cup granulated sugar in a small saucepan for 8 to 10 minutes, then stir in lemon juice.
  7. Pour the warm syrup evenly over the warm cakes and allow them to soak for at least 30 minutes.
  8. Top each cup with whipped cream and sprinkle with crushed pistachios before serving.

Notes

  • Pour syrup over the cakes while both are warm for best absorption.
  • Use fine semolina for a tender texture.
  • Let the cups rest after soaking for maximum moisture.
  • Add whipped cream just before serving for best freshness.

Nutrition

Find it online: https://tastyze.com/viral-mini-basbousa-cups/