Image from http://www.spain-recipes.com/.
Last Friday we had a fiesta in Spanish. One of the reasons that I love taking spanish is for the food. Last year in spanish 3, every chapter we would have people bring in food relating to that culture that we were learning about. However since we learned about a holiday celebrated in Spain, I don’t really remember the name-I believe it has something relating to the 3 Kings (Hey don’t blame me, I’m a 2nd semester senior 🙂 ) the food had to be from Spain. I partnered up with my trusty Spanish sidekick and very close friend Erin and we chose this recipe for Magdalenas. The reason why I personally wanted to do it because when I saw the pictures of the Magdalenas, they were cupcakes which I just love anything cupcake related.
Now for a little bit of background information of Magdalenas. They are small cakes that rich tasting but light and fluffy. This is true, we used a whole bunch of eggs because we doubled the recipe. They are normally eaten for breakfast with cafe con leche and are said to originate from Aragon.
Sorry I didn’t take any pictures because I had way too many people over at my house being distracting cough cough Connie Q and Josephine.
* 4 eggs
* 1 cup Granulated Sugar
* 1 4 oz. stick Unsalted Butter
* 1 2/3 cups Unbleached White Flour
* 1 Tbsp Baking Powder
* Zest from 1 lemon
* 1 Tbsp Milk
Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.
Beat Eggs and Sugar
In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar.
Beat until the mixture is light.
Add Melted Butter and Lemon Zest
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 and milk.
Measure and Add Dry Ingredients
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.
Spoon Batter in to Cupcake Pan
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.
These gave off a delicious and aromatic smell when I decided to look at them at school to make sure they were still intact. In the contest for the best food Erin and I tied for second which I’m very proud of. During the fiesta I made sure that everyone was eating a magdalena and some people even came back for seconds!