Lucy’s Magdalenas


A wonderful discovery from Lithuanian in the USA. I’ve baked this twice already. I noticed that the yields vary–probably because of the eggs I used (or the way I whipped the mixture or the level I filled in the cups?). The recipe is supposed to make 18 cupcakes, but the first time I came up with I think 30! I find the taste and texture of these cakes similar to what we call in the Philippines mamon or chiffon cake. I like the name Magdalena as well–it reminds me of Madeline by Ludwig Bemelmans.

4 eggsIMG_6051
1 cup sugar
1 cup sunflower oil
1/2 cup milk
1.5 tsp vanilla (I just use a few drops, really)
325g plain flour
1.5 tsp baking powder
1/3 tsp salt
2 tbsp sugar to sprinkle the cupcakes

1. Whip the eggs and sugar until a whitish mixture is obtained (it will start very yellow; also, I actually introduce the sugar slowly).IMG_6037
2. Slowly pour in the oil while whisking, then the milk and vanilla (still whisking).
3. In a separate bowl mix flour, baking powder and salt.
4. Slowly add the flour mixture into the wet ingredients and whisk until combined and there are no lumps (I don’t think I whisked, but just folded in).
5. Pour batter into paper cups, sprinkle some sugar on top.
6. Bake for 18-20mins or until golden in colour in an oven pre-heated to 180C.

Hhmmm! 🙂  My friends enjoyed these too!


6 responses to “Lucy’s Magdalenas

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