Tips from gaining health

Magdalenas are cupcakes like mini cakes served traditionallyduring breakfast with cup of coffee at most of the Spanish houses.Magdalenas are small sponge cakes made with eggs, flour and olive oil but some many modern versions use butter instead of olive oil. Although these small cakes have been made for special holidays since the Middle Ages, they are now so popular that they are an everyday pleasure. Magdalenas have a super moist texture and shiny, a beautiful golden brown tops. They come in three basic shapes, they can be a classic, high domed round, a flat topped round and an oblong shape.

Am running my third week of blogging marathon with Kids delight-Finger foods for kids party, these magdalenas aka Spanish cupcakes are definitely a crowd pleaser,very pect finger foods for a kids party.Kids will be definitely pleased by this super spongy cupcakes with a sugar crust, do bake some am sure this cupcakes will definitely suits pectly for a kids party.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.Sending to Flavours of Spain guest hosted by me, an event by Nayna.


3nos Eggs
1cup Sugar
1+1/4cup All purpose flour
1tbsp Baking powder
Zest from a Lemon
1tbsp Milk
1cup Melted butter

Preheat the oven to 375F,keep aside quarter cup of sugar .

In a medium bowl, beat the eggs,3/4th of sugar, beat the mixture until they turns light.

Now add the melted butter (slightly cooled) to the egg-sugar mixture, add the lemon zest,milk and mix well.

Sieve together the flour and baking powder, add the dry ingredients to the wet ingredients and mix well, the batter will be very thick.

Place the paper liners into the cupcake pan, spoon the batter into the pan, just fill the pan half full.

Batter will double in size when baked.

Now with a teaspon,sprinkle the sugar (we kept aside) on the top of the each magdalna/

Bake for 18-20minutes until the top turn golden brown.

Remove from the oven and all it to cool.