LEMON GLAZED MAGDALENAS (SPANISH CUPCAKES)
Magdalenas are light and fluffy lemon cupcakes baked with a sprinkling of sugar on top. They're usually served for breakfast or brunch, usually with a cup of café con leche, or sometimes with a fine Spanish sherry. They're believed to have origins in the Aragón region of Spain. Bakeries use a special Magdalena pan that forms...
Provided by Vickie Parks
Categories Cakes
Time 30m
Number Of Ingredients 11
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.
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Blue XxUnicornGalx
[email protected]These magdalenas are a must-try!
Habumukiza Klesencio
[email protected]Yum!
[email protected] Kulsoomkousar
[email protected]I've made these magdalenas several times and they're always a hit.
Antonio Davis
[email protected]I'm not a big fan of lemon desserts, but these magdalenas were surprisingly good.
Sindiswa Kraai
[email protected]These magdalenas are perfect for breakfast, brunch, or dessert. They're also great for freezing.
N ali
[email protected]I found the recipe to be a bit confusing, but the magdalenas turned out great in the end.
Rangi Snowden
[email protected]The magdalenas were a bit too dense for my taste, but the lemon glaze was spot-on.
RAM GURUNG
[email protected]These magdalenas are a hit with my friends and family. They're always asking me to make them.
Babu Kanxa
[email protected]I used Meyer lemons for the glaze and they gave the magdalenas a wonderfully complex flavor.
Dilshan Dananjaya
[email protected]These magdalenas are so moist and flavorful. I love that they're not too sweet.
Beth Cortese
[email protected]The glaze really makes these magdalenas special. They're perfect for any occasion.
Sonjoe Kanteshil
[email protected]Easy to make and absolutely delicious! I'll definitely be adding this recipe to my regular baking rotation.
Bavna Islam
[email protected]Followed the recipe exactly and the magdalenas turned out beautifully. Light, fluffy, and bursting with lemon flavor.
super init
[email protected]These magdalenas were a delight! The lemon glaze added a perfect balance of sweetness and tanginess. My family loved them!