Magdalenas are tasty lemon-scented Spanish dessert, easy to make for any occasion. The Spanish version of cupcakes is a delicious snack and goes perfectly with a cup of hot tea or coffee. With only a few basic and simple ingredients, you can enjoy delicious Magdalenas with your family or friends.
Spain Cupcakes well known as Magdalenas, have their sibling among French sweets. Even though most ingredients are the same, the main difference between Spanish and French version is the shape –French madeleines are shell-shaped, while Spanish are prepared in a shape of cupcakes.
How to make Magdalenas?
Magdalenas are very tasty and easy to make. In only 40 min you can enjoy these cupcakes, rich in flavors. Preparation time is 20 min, and the same time is necessary for baking. Make sure you read the instructions before you start preparing this amazing dessert.
Before you begin, make sure you read the whole recipe and baking instruction, to avoid any assumptions and mistakes. Most of the cake recipes require immediate baking after the preparation and mixing the ingredients, so you better preheat the oven first. Do not open the oven while baking, at least first 18 minutes, because losing the hot air from the oven can result with Magdalenas collapse.
When mixing the wet and dry ingredients, use the spoon from the edge of the bowl and then cutting through the middle. Make sure you rather lift and turn the spoon, rather than stir the mixture in the bowl, so you don’t loose lightness of the cake. Butter has to be baked right away if you don’t want your cakes to lose their lightness and height. After you remove the muffin tins from the oven, don’t leave Magdalenas in the pans from more than 5-10 minutes, because they will become overdone and dry.
Magdalenas Recipe – Ingredients
For 18 Spain cupcakes (Magdalenas), the following ingredients are needed:
2 small lemons, for zest
1 stick (1/2 cup) butter
1 cup granulated sugar, divided
1 2/3 cup white flour
1 Tbsp baking powder
1 Tbsp milk
Magdalenas Recipe – Instructions
Before mixing the ingredients, prepare two muffin tins for 18 cupcakes, standard size, and preheat the oven to 375 F. For easier handling and better look of the Magdalenas, use the cupcake papers thoroughly greased and dust with flour.
Melt the butter on low heat and set aside to slightly cool down. In the large bowl beat the eggs and 3/4 cup of sugar, until the mixture is light. Add melted butter, milk and lemon zest, while whisking constantly.
Mix the baking powder and the flour in the separate bowl, and gradually add this mixture to the bowl with wet ingredients, just until combined. It is very important not to over mix the ingredients because the texture of the cakes can be affected. Pour the mixture in prepared cups, but fill only half of the cup, and sprinkle with the rest 1/4 of sugar.
Place the muffin tins in the center of the oven, and bake 18-20 minutes, until Magdalenas became gold in color. Use the toothpick to check if the cupcakes are baked. After removing muffin tins from the oven, let them cool for 5-10 minutes, and then remove the cupcakes. Enjoy!