Sugar-coated Spanish Magdalenas

A homemade Magdalena fresh out from the oven, fluffy and with a little bit of icing sugar on top, is something I cannot resist for breakfast with my coffee or at tea time, or really at any time of the day. These delicious fluffy Spanish cupcakes are a must-try and so easy to make.

All bakeries in Spain have Magdalenas and you can also find them at any shop or supermarket ready prepacked, but they will always taste better when they are homemade. We called them 'Magdalenas con copete' because of the icing sugar topping and shape.

The Spanish Magdalena recipe normally uses light Spanish olive oil, sugar, and eggs as the main ingredient with lemon zest, flour, and baking soda to make it airy and fluffy and some yogurt or milk, although this time I used my homemade kefir and sunflower oil instead. You can find how to make kefir from scratch here in my blog 👇

https://estherspassionforfood.blogspot.com/2021/04/homemade-kefir-kefir-casero.html

You will recognize Spanish magdalenas easily as usually they are quite tall and topped with a bit of caramelized sugar.

Is a very easy recipe to follow with little time in the kitchen. My recipe makes 12 units.

Let's go directly to the step-by-step recipe.

What do you need?

✅ Muffin oven tray

✅ cupcake cases (I use silicon ones as this way you can reuse them again and again)

✅ Wisk or mixer 

✅ Bowl 

✅ Measuring spoon

Ingredients

✔ 4 eggs

✔60ml kefir or yogurt or milk

✔150g caster sugar

✔250g plain flour or also you can use self-raising flour

✔100g softened butter

✔ 80ml sunflower oil

✔ 10g baking powder

✔ lemon or lime zest

Method

• First, whisk the eggs with the sugar until it is well combined and you can see a light pale yellow colour. You can use your mixer if you have it although is not essential.

• Add the oil, melted butter, and the kefir or yogurt or milk and whisk again.

• Finally, add the sifted flour, it is important to do it, so this way you are aerating the flour at the same time. Add the baking powder and the lime zest and mix again.
  

• Keep the mixture in the fridge for about 1 hour if you can.

• Preheat your oven at 200ºC with the heat up and down only and no fan.

• Prepare your cupcake tin and the cases and fill them till 3/4 only. 

• Add a sprinkle of sugar on top of all of them and you can start to bake it at 220ªC for the first 10 minutes and then lower at 200ºC for 6-8 minutes until the cup rises well.

Let them cool down and serve on a nice serving tea plate with some icing sugar on top.

Enjoy!