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 Cupcakes with Honey and Cinnamon Recipe
I discovered very delicious Spanish cupcakes-Magdalena. These are very delicate and fragrant cupcakes inside and crispy outside. They have their own cooking features and a noticeable cap with cracks that does not settle after baking. The combination of cinnamon and honey always warms me in the cold autumn weather. It's time to try them out!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Spanish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Mix the dry ingredients: flour, baking powder, salt, cinnamon.
    Mix the dry ingredients: flour, baking powder, salt, cinnamon.
  2. Beat the eggs (from the refrigerator) with sugar at high speed until a fluffy and light mass is formed (about 10 minutes). Add milk to the beaten eggs (continuing to beat) and pour vegetable oil in a thin stream.
    Beat the eggs (from the refrigerator) with sugar at high speed until a fluffy and light mass is formed (about 10 minutes). Add milk to the beaten eggs (continuing to beat) and pour vegetable oil in a thin stream.
  3. Enter the dry ingredients, stirring at low speed or with a spatula, until a homogeneous mass is obtained. Do not stir for a long time! Let the mass brew. The longer, the better. Ideally - in the refrigerator - up to a day!
    Enter the dry ingredients, stirring at low speed or with a spatula, until a homogeneous mass is obtained. Do not stir for a long time! Let the mass brew. The longer, the better. Ideally - in the refrigerator - up to a day!
  4. Pour into paper molds for no more than 2/3, because they rise very much when baking. It is also necessary to sprinkle the top of the cupcakes with sugar, which gives them some "splendor" in appearance and will emphasize the cracks even better (alas, I forgot to do this)
    Pour into paper molds for no more than 2/3, because they rise very much when baking. It is also necessary to sprinkle the top of the cupcakes with sugar, which gives them some "splendor" in appearance and will emphasize the cracks even better (alas, I forgot to do this)
  5. Preheat the oven to 220-200 degrees (!) and bake at this temperature for 10 minutes. Then reduce the temperature to 190-180 and bake for about 10 minutes (until tender) until golden brown. My cupcakes are baked immediately after making the dough, and I must say, I really liked them! I will summarize all the nuances of cooking:1) Borrow eggs from the refrigerator; 2) Beat eggs with sugar for a long time! Ventilate and whitewash the mass (about 10 minutes); 3) flour must be sifted; 4) Connect the "dry" and "wet" parts at a slow speed with a "K" - spatula or silicone spatula in your hand until mixing (combining the parts). It can't be done! 5) Leave the mixture to infuse in the refrigerator (the longer the better. Until the next day!). 6) After the refrigerator, you need a thermal "blowout" during baking so that the "cap" rises, therefore, the beginning of baking at a high temperature, then you need to reduce the gas. 7) You can also pour water into the oven when warming up, and before putting the cupcakes there, take it out and bake it.
    Preheat the oven to 220-200 degrees (!) and bake at this temperature for 10 minutes. Then reduce the temperature to 190-180 and bake for about 10 minutes (until tender) until golden brown. My cupcakes are baked immediately after making the dough, and I must say, I really liked them! I will summarize all the nuances of cooking:1) Borrow eggs from the refrigerator; 2) Beat eggs with sugar for a long time! Ventilate and whitewash the mass (about 10 minutes); 3) flour must be sifted; 4) Connect the "dry" and "wet" parts at a slow speed with a "K" - spatula or silicone spatula in your hand until mixing (combining the parts). It can't be done! 5) Leave the mixture to infuse in the refrigerator (the longer the better. Until the next day!). 6) After the refrigerator, you need a thermal "blowout" during baking so that the "cap" rises, therefore, the beginning of baking at a high temperature, then you need to reduce the gas. 7) You can also pour water into the oven when warming up, and before putting the cupcakes there, take it out and bake it.
  6. Good luck and enjoy!
    Good luck and enjoy!
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