Magdalena Cupcakes

After siesta time in Spain, people enjoy dunking these little cakes in their coffee.

  • Prep: 30 min
  • Cooking: 15 min
  • Refrigeration: 2 h
Yields 18 cupcakes
magdalena cupcakes

Ingredients

  • 1/2 cup (125 mL) melted Butter cooled
  • 3 eggs
  • 2/3 cup (160 mL) sugar
  • 1 tbsp (15 mL) orange zest
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 2 tbsp (30 mL) brown sugar
  • 1/4 cup (60 mL) chopped pistachios

Preparation

Place melted butter in a bowl and set aside at room temperature.

In a second bowl, beat sugar and eggs with a hand mixer until double in volume and pale yellow, about 8 minutes. Incorporate orange zest and vanilla.

In a third bowl, sift flour and baking powder.

Add flour mixture to the egg mixture in three additions, folding gently with a rubber spatula.

Add one third of the melted butter and fold gently to combine well.

Add remaining butter and mix gently. Refrigerate the dough for 2 hours.

Preheat oven to 350°F (180°C).

Place paper liners in mini muffin tins (1/4 cup (60 mL) capacity). Fill each cup two-thirds full with the cooled dough.

Sprinkle with brown sugar and pistachios.

Bake in the middle of the oven 15 minutes or until the magdelenas spring back when pressed gently with a fingertip.

Remove from pan and cool on a rack.

Tips

These traditional Spanish cupcakes are inspired by French madeleines and, like them, are perfect for dunking in coffee or tea.

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Nutrition

Nutritional Information

per serving
Energy: 125 Calories
Protein: 2 g
Carbohydrate: 14 g
Fat: 7 g
Fibre: 0.4 g
Sodium: 40 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 2 % / 25 mg
Selenium: 10 %
Folate: 8 %
Vitamin A: 6 %
Thiamin: 6 %