Magdalenas Spanish Cakes Recipes

MAGDALENAS - SPANISH CAKES

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.

MAGDALENAS (SPANISH CAKES)

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.

SPANISH MAGDALENAS RECIPE

Steps:

• 1. Start by cracking four fresh eggs in a bowl. Add in 1 cup of sugar. With a whisk or an electric mixer, mix the eggs and sugar for eight minutes. If you do not have a whisk or an electric mixer at home, a fork will do; you just have to beat the mixture very well. 2. Gradually add oil to the mixture. Continue whisking as you add in all of the oil 3. Add in the lemon zest. 4. Sift your flour with a sieve. Add in the yeast and a pinch of salt. 5. Mix your wet mixture with your dry mixture. This time, do not beat so much, so you do not lose the air in the dough. Mix only until well incorporated. 6. Line your cupcake baking tray with paper molds. Pour the dough into the mold. Try to distribute the mixture evenly among all the paper molds. 7. Place the whole tray inside the refrigerator. Let the dough rest for at least half an hour to 40 minutes, allowing the dough to cool down. 8. Preheat your oven to 430 Degrees Fahrenheit (220 degrees Celsius). 9. After resting the dough, take the tray off the refrigerator. Sprinkle some sugar on top of each portion. Turn the heat down to 390 Degrees Fahrenheit (200 degrees Celsius) and pop the tray in the oven. Bake the Spanish cupcakes for about 15 minutes, resisting the desire to open the oven door and check them. 10. After 15 minutes, take the tray out of the oven. Pierce the middle of one Spanish cupcake with a toothpick to check its doneness. If the toothpick comes out clean, the cupcakes are done. If not, place them back in the oven for another minute or two. 11. Let your Spanish magdalenas cool down before serving them.

MAGDALENAS: SPANISH MUFFINS

Steps:

• sift all-purpose flour with baking powder and salt into a mixing bowl. In a separate large bowl, place eggs and sugar and beat with an electric mixer for about 3 to 4 minutes, until fluffy and whitish. Add milk, oil, lemon zest, and beat again. Next, add dry ingredients to the preparation, mixing at a low speed just to combine. Cover batter with plastic in contact (the film has to touch the batter) and refrigerate for one hour or overnight if desired.
• Preheat the oven to 480 degrees F/250 degrees C. Line a muffin pan with cupcake liners and fill each with butter up to 2/3 full. Sprinkle a little sugar on top. Bring the muffin tin to the middle rack of the oven and immediately lower the temperature to 420 degrees F/210 degrees C. Bake muffins for 12 to 15 minutes until golden brown.
• Check with a toothpick to make sure the cakes are done. Cool them in the pan for no longer than 5 minutes and transfer them to a wire rack.