Best Lemon Glazed Magdalenas Spanish Cupcakes Recipes

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.

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.

LEMON GLAZED MAGDALENAS (SPANISH CUPCAKES)

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.