Lemon Glazed Magdalenas Spanish Cupcakes Recipes

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SPANISH MAGDALENAS RECIPE



Spanish Magdalenas Recipe image

Provided by Tim Kroeger

Categories     Spanish Dessert

Time 1h5m

Number Of Ingredients 7

200 grams of eggs (about 4 eggs)
1 cup (200 grams) of sugar
7/8 cups (200 milliliters) of extra virgin olive oil with a mild flavor
1 cup (220 grams) of wheat flour
One sachet of chemical yeast or baking powder, about 16 grams
Lemon zest
Paper molds

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.

LEMON ANGEL FOOD CUPCAKES WITH LEMON CURD AND MASCARPONE FROSTING



Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 14

3 egg yolks, at room temperature
Zest of 2 lemons
1/4 cup fresh lemon juice (about 2 large lemons)
1/3 cup sugar
1/8 teaspoon fine salt
4 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
One 1-pound box angel food cake mix
Zest of 2 lemons
1/4 cup lemon juice
2 cups heavy whipping cream, chilled
1/4 cup powdered sugar
1 tablespoon pure vanilla extract
8 ounces mascarpone cheese, at room temperature
Yellow sprinkles or yellow sanding sugar, for decorating

Steps:

  • For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Remove from the heat and add the butter, one piece at a time, stirring until smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate until chilled and firm, about 30 minutes.
  • For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat to 350 degrees F. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and juice, and 1 cup water. Beat on low speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes.
  • For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip until thick, about 2 minutes. Add the mascarpone and beat until stiff peaks form.
  • To assemble: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.

MAGDALENAS - SPANISH CAKES



Magdalenas - Spanish Cakes image

Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with café con leche, and they are said to have originated in Aragón. They are also good with hot chocolate.

Provided by momaphet

Categories     Quick Breads

Time 27m

Yield 18 cakes, 9 serving(s)

Number Of Ingredients 8

4 eggs
1 cup granulated sugar
4 ounces unsalted butter
1 2/3 cups unbleached white flour
1 tablespoon baking powder
1 lemon, Zest of
1 teaspoon vanilla extract
1 tablespoon milk

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.

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