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Magdalenas
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
10Magdalenas
Author: Reverend Eric
Ingredients
- 4 eggs
- ¾ C white sugar
- ¼ C sugar in the raw
- 1 4 oz. stick unsalted butter
- 1⅔ C unbleached white flour
- 1 T baking powder
- zest from 2 lemons divided
- 1 T half and half
Instructions
- Preheat the oven to 375F degrees.
- Measure ¼ cup sugar in the raw into small bowl and set aside.
- In bowl of the stand mixer beat the eggs with ¾ cup sugar until light then Stir in ½ of the lemon zest and half and half.
- In a small sauce pan, melt the butter on medium on the stove top once the butter is melted add the remaining the lemon zest to the hot butter and allow to steep for 5 minutes off heat .
- Strain butter to remove zest.
- As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly.
- 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.
- Place paper liners in to cupcake pan filling each one half full.
- 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
- Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.
What I’ve been cooking…
Review Overview
ease of preparation and cooking
10availability of ingredients
10specialized cooking utensils required
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