Catholic Recipe: Magdalenas I

Also Called: Spanish Cupcakes

The Spanish are known for their special devotion to the Passion and sorrows of Christ, Our Lady and Mary Magdalene, so it's not surprising they have a special treat named after St. Mary Magdalene.

These are traditional Spanish cupcakes or muffins, often served at breakfast. The recipe may have French origins as the Madeleines, since the original shell-shape is similar. The cakes/muffins were originally made by Poor Clares of Santa Ana convent in Oñati in the Basque Country, but now versions of these are sold in almost every bakery.

This version has conventional ingredients. The original version (Magdalenas II) uses olive oil.

DIRECTIONS

Pre-heat the oven to 375°F.

Measure out 1/4 cup of sugar and put aside in a bowl.

In a large mixing bowl, beat the eggs and then add to the rest of the sugar (3/4 cup) until you have a light mixture.

In a small sauce pan, melt the stick of butter over a medium flame. Slowly add the melted butter to the egg and sugar mixture, stirring at the same time. Mix thoroughly.

Stir in the milk and the zest of the lemon (and optional vanilla).

In a separate bowl, mix dry ingredients, flour and baking powder to it. Mix thoroughly.

Add the flour mixture to the egg mixture gradually, constantly stirring. Mix well until you have a thick batter.

Place cupcake liner papers into a cupcake oven tray. Use a large spoon to spoon the mixture into the liners, filling each to about half way. Do not overfill as the mixture normally doubles in size once cooked. Sprinkle each cake with a bit of the left over sugar.

Place the tray in the middle of the preheated oven for around 18-20 minutes, until the magdalenas are cooked and have a golden hue.

Once cooked, remove the cakes from the oven and transfer to a wire rack to cool.

When the cakes are cooled, serve and enjoy!