Magdalenas Spanish Cakes Recipes

Steps:

• Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.
• Beat the eggs with 3/4 cup sugar until the mixture is light.
• In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that 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 the lemon zest, vanilla, and milk.
• 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.
• Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into 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.
• Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

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.

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.