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Gluten Free Magdalenas
time
30-35 min
Delicious Spanish traditional gluten free cupcakes perfect for any occasion!
Delicious Spanish traditional gluten free cupcakes perfect for any occasion!
Magdalenas are traditional Spanish cupcakes a delightfully rich in flavour and soft and fluffy in texture. This gluten free magdalenas recipe is a true staple of all Spanish bakeries. Enjoy them any time of the day, as breakfast, as a snack or even as dessert. They can also be enjoyed with a filling for your choice, just cut them down the middle and add your favourite spread. From chocolate spread to strawberry or apricot jam, they all go perfectly!
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Preparation
in 10 minutes
Cooking
in 20-25 minutes
Temperature
180 °C
- Preheat the oven to 180°C and line a muffin tray with paper muffin cases.
- Beat the butter with the sugar, vanilla sugar and salt until creamy, then add the eggs and milk and stir well.
- Mix the sieved flour with the baking powder and add to the batter.
- Place the paper muffin cases in the muffin tray and distribute the batter so that the cases are 3/4 full.
- Bake in the oven for approx. 20 - 25 minutes.
Ingredients
For the dough:
300
g
125
g
sugar
3
eggs
125
ml
butter
100
ml
milk
2
tsp
baking powder
1
package
vanilla sugar
1
pinch/es of
salt
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
1.446 kj
343 kcal
Carbs
98 g
Fat
16 g
Protein
4 g
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