Spanish Lemon Cupcakes
The Spanish Lemon Cupcakes are a delightful dessert that captures the essence of Spain's coastal regions, offering a taste of Spanish sunshine in every bite. Made with the finest ingredients, including pastry flour, vibrant lemons, and granulated sugar, these cupcakes boast a refreshing lemon flavor complemented by a soft, delicate texture. The recipe was discovered during a journey through Spain, and after some experimentation at home, it turned into a culinary success. These cupcakes are not just desserts; they're an invitation to indulge in the exquisite Spanish culture, blending the freshness of lemons with sweet, inviting flavors that please the palate. Now shared with enthusiasm, this recipe invites everyone to savor a piece of Spain, bringing the joy of Spanish serenity into their homes one cupcake at a time.
Equipment
- 1 big mixing bowl
- 1 oven
Ingredients
- 1 tablespoon baking powder
- Pinch salt
- 1 teaspoon vanilla extract
- 1 1/3 cups pastry flour
- 3 large eggs
- 1/4 cup milk
- Zest from 1 lemon
- 1/2 cup extra virgin olive oil
- 1/2 cup granulated sugar
Instructions
- Add the eggs to a big mixing bowl until bright and powdery.
- Slowly incorporate the sugar, then the olive oil and milk.
- Combine the lemon zest and vanilla essence in a mixing bowl.
- Mix in the flour, icing sugar, and salt until there are no chunks.
- Put it in the fridge for thirty minutes after covering the dish.
- Preheat the oven to 425 degrees Fahrenheit.
- Two-thirds of the batter should be used in each muffin container, and sugar can be sprinkled on top if needed.
- Decrease the heat to 400 degrees Fahrenheit and position it in the oven.
- Cook the Magdalenas for 13-fifteen minutes, or until raised and translucent from around edges.
- Warm or at ambient temperature is perfect.