How to make
Beat the eggs with the sugar and salt into a fluffy cream. The milk and olive oil are poured in successively and continuously.
The degree of the mixer is reduced to a minimum and the flour is sifted to the mixture along with the baking powder and beat very briefly, until completely it has integrated.
Grate the lemon peel on a fine citrus grater, without the white part of the peel. Stir lightly and leave the mixture in the refrigerator for 10 minutes or until the oven heats up - at 390°F (200 degrees)!
The magdalena cupcake mixture is poured into silicone or paper curly molds, similar to the muffin ones. Fill 3/4 of the molds and sprinkle them with a little sugar.
Place them in the preheated oven and bake them for 15-20 minutes, until they're fully baked or lightly browned.
The sudden change in the temperature of the mixture should make the magdalena cupcake form a tip, which is the typical shape for these Spanish cupcakes. It is therefore important to put them in a preheated oven at high temperature.
Once they are ready, leave them for 5 minutes in the oven with the door slightly opened.
Easy, tasty and quick Magdalena cupcakes. Enjoy!
