Magdalenas – Spanish lemon zested cupcakes
Makes 24 cupcakes
Baking time 15-20 mins
This recipe is from IRT Catering’s Phil Ucles and is a nod to his Spanish heritage.
“This family recipe, made for 60-plus years, comes from my Abuela (grandma),” says Phil. “It makes the perfect Spanish cupcakes with olive oil and fresh zested lemon from the garden and fresh eggs from the chook pen. They’re delicious for a quick breakfast, afternoon snack or a quick throw together for when a guest turns up.”
Ingredients
360g self-raising flour, sifted
240ml olive oil
250ml whole milk
3 large eggs
250g caster sugar
Pinch of salt
Zest of two lemons
1 tbsp vanilla essence
Method
Beat eggs with 200g sugar in a large bowl until sugar dissolves, add lemon zest, vanilla essence and salt.
Add olive oil a little at a time, mixing well after each addition. Add milk and slowly combine.
Add sieved flour, mix slowly until everything is combined. Cover and allow to rest for approximately 10 minutes.
Preheat oven to 200 degrees, line cupcake tins, spoon mixture two-thirds of the way, sprinkle remaining sugar over each uncooked cupcake.
Bake for 15 to 20 minutes on middle rack until light golden in colour.
Remove and allow to stand and then enjoy.
You may also like
10 benefits of exercise for mental health
We all know that exercise is important for our physical wellbeing, but have you considered the benefits of exercise for your mental health?
How to choose where to live in retirement
Retirement is something we are all working towards but there are plenty of things to consider before getting there – including where to live.