MAGDALENAS (SPANISH CAKES)
Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with cafe con leche, and they are said to have originated in aragon. They are also good with hot chocolate.
Provided by Genie Dixon
Categories Muffins
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. measure 1/4 cup of sugar into a small bowl and set aside. In a small sauce pan, melt butter on medium on the stove top or melt in the microwave. Make sure the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in lemon zest, vanilla and milk.
- 2. Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly. While stirring the egg mixture, add in the flour mixture. continue to stir until all ingredients are mixed well. The batter will be very thick.
- 3. Place paper liner into the cupcake pan. Use a large serving spoon to spoon batter into the pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
- 4. Place pans on the middle shelf of the preheated oven for 18-20 mins. until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking it out of the pan.
LEMON GLAZED MAGDALENAS (SPANISH CUPCAKES)
Magdalenas are light and fluffy lemon cupcakes baked with a sprinkling of sugar on top. They're usually served for breakfast or brunch, usually with a cup of café con leche, or sometimes with a fine Spanish sherry. They're believed to have origins in the Aragón region of Spain. Bakeries use a special Magdalena pan that forms...
Provided by Vickie Parks
Categories Cakes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°F (200°C). Line 18 cups of a standard size muffin pan with paper cupcake liners; set aside. Set 1/4 cup sugar aside (for a later step).
- 2. In a medium mixing bowl, beat the eggs with remaining 3/4 cup sugar until light and fluffy.
- 3. While beating the egg mixture, slowly pour in melted butter, mixing thoroughly. Stir in the lemon zest and cream.
- 4. In a separate bowl, stir baking powder into the flour.
- 5. Stir the flour mixture into the egg mixture, continuing to stir until ingredients are thoroughly mixed. That batter will be very thick.
- 6. Using a large serving spoon, spoon batter into the paper cupcake liners, filling about half-way full (they will rise to almost doubled in size when baked). Returning to the 1/4 cup reserved sugar, use a small spoon to lightly sprinkle the tops of each cake with a bit of sugar.
- 7. Place muffin pan in the middle rack of preheated oven, and bake 18 to 20 minutes or until the tops are a light golden color. Remove from oven and let cool for 5 minutes in pan, then cool completely on a wire rack.
- 8. While cooling, prepare the lemon glaze by stirring 1 tablespoon lemon juice into the powdered sugar, stirring until smooth. Add more lemon juice if needed, 1/2 tablespoon at a time, until it reaches proper consistency. The glaze should be slightly thick but not lumpy. Dip the tops of each Magdalena into the lemon glaze and set aside to allow the glaze to set.
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