Best 2 Magdalenas Spanish Cakes Recipes

**Introducing Magdalenas: The Exquisite Spanish Cakes with a Hint of Citrus and a Sprinkle of Cinnamon**

Magdalenas, also known as Spanish muffins, are a delightful treat that has captured the hearts of food enthusiasts worldwide. These individual cakes boast a moist and tender crumb, a golden-brown crust, and a captivating aroma that fills the air with a sweet and citrusy fragrance. Originating from the Basque region of Spain, magdalenas have become a quintessential part of Spanish cuisine, often enjoyed as a breakfast pastry or as an afternoon snack. This article presents a collection of carefully curated recipes that explore the diverse flavors and variations of magdalenas, offering bakers of all skill levels the opportunity to indulge in this Spanish culinary gem. From classic magdalenas with their traditional citrus zest and cinnamon sprinkle to innovative creations infused with unique ingredients, these recipes promise an unforgettable journey into the world of Spanish cakes. Prepare to embark on a culinary adventure as we delve into the secrets of creating these delectable treats, ensuring that every bite is a moment of pure bliss.

Let's cook with our recipes!

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

Ingredients

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.

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 cafe con leche, and they are said to have originated in aragon. They are also good with hot chocolate.

Provided by Genie Dixon

Categories Muffins

Number Of Ingredients 8

Ingredients

4 egg
1 c granulated sugar
4 oz butter
1 2/3 c flour
1 Tbsp baking powder
1 lemon zest (whole lemon)
1 tsp vanilla extract
1 Tbsp milk

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.

Tips:

Use fresh, room-temperature ingredients: This will help ensure that your magdalenas are light and fluffy.
Measure your ingredients accurately: This is essential for achieving the perfect balance of flavors and textures.
Mix the batter gently: Overmixing can toughen the magdalenas.
Bake the magdalenas until they are golden brown: This will ensure that they are cooked through.
Let the magdalenas cool completely before serving: This will help them to set and develop their full flavor.

Conclusion:

These magdalenas are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. With their light and fluffy texture, delicate flavor, and simple ingredients, they are sure to become a favorite in your home. So next time you're looking for a sweet treat, give these Spanish cakes a try!