Magdalenas are Spanish cupcakes very similar to French Madeleines. Simple, soft and fluffy cakes that are traditionally eaten for breakfast with a cup of coffee, they also make a great addition to a lunchbox or as an afternoon snack. Magdalenas are often flavoured with a little lemon zest, but I was out of lemons so I added vanilla extract.
Magdalenas keep a few days in an airtight container, but they are so ridiculously quick and easy to throw together that I bake small batches to have a fresh supply. The recipe can easily be doubled for a bigger batch.
I picked up these super cute cupcake pans at Ikea – they are the same size as a standard liner, just wider and lower.
Preparation about 15 minutes
Baking about 20 minutes
55g (1/2 stick or 1/4 cup) unsalted butter
100g (1/2 cup) granulated (white) sugar
2 large eggs, room temperature
1/2 tsp vanilla extract
60ml (1/4 cup) milk
125g (1 cup) all-purpose (plain) flour
1 1/2 tsp baking powder
1 Tbsp granulated sugar for sprinkling
Preheat oven to 190°C (375°F) and set out 9 paper cupcake liners on a baking sheet or in a muffin tin.
Melt the butter and set aside to cool slightly.
In a mixing bowl, beat the eggs with sugar until pale and fluffy.
While beating the egg mixture, slowly pour in the melted butter and mix thoroughly. Stir in the vanilla extract and milk.
In a separate bowl, whisk together the flour, baking powder and salt.
While stirring the egg mixture, add the flour bit by bit until completely combined.
Spoon batter into cupcake liners, about half full, then sprinkle with the extra sugar.
Bake in centre of oven for 18 – 20 minutes, until golden and a toothpick inserted into the middle comes out clean.
Remove from oven and transfer to a wire rack to cool completely.