For the Rum Baba Yeast Cakes:

1. Melt the butter in a small saucepan. Once melted, take the saucepan off the heat and add the milk. Mix to combine and set aside.
2. With a standard mixer using the dough hook, add the flour and yeast and mix on low to combine. 
3. Add the butter and milk combination, eggs, sugar, and salt to the flour and yeast in the mixer. Knead on low until well combined (about 1 – 2 minutes). Knead on medium speed for another 5 minutes. Cover the bowl with a towel and set aside until the dough doubles in size (about an hour). 
4. Grease a cupcake pan. Gather the dough (deflating it is okay), and place dough in each cupcake cavity, about half way of the height. Set the pan aside for a second rise. 
5. Preheat the oven to 375 degrees. Once the dough has doubled in size, bake for 20 minutes, or until golden brown. Set aside to cool once ready the cakes are ready. 

For the Syrup:

1. In a large pot (enough to fit three cakes at a time), add water and sugar and heat on medium until the sugar has dissolved. Add the rum and bring to a boil and cook for another two minutes. Once this is complete, take off the heat and add the vanilla and rum extracts. Mix to combine. Set aside 1 cup of syrup to use later. 
2. Place 3 cakes in the syrup pan . Soak for 2 minutes on one side, turn over the cakes and soak for another 5 minutes. Soak until they are big and fluffy. They should be heavy but not falling apart. 
3. Place the cakes on a cooling tray and repeat until all cakes are soaked with the syrup. 

For the Vanilla Whipped Cream:

1. In a stand mixer, add the heavy cream, sugar, and vanilla pudding mix. Beat to stiff peaks. 
2. Transfer the whipped cream into a pipping bag, your choice of tip.

• Once the cakes have cooled, place the cakes in individual plates.
• Slice the stop, about 1/2 an inch, top with a tablespoon of warm syrup.
• Pipe the whipped cream and serve. 
• Enjoy!