Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
- 2 tablespoons turbinado sugar
Special Equipment Needed:
- 2 cupcake pans
- 12 cupcake liners
- Electric mixer
- Medium bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Fork
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line cupcake pans with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating until each is fully incorporated.
5. Add the vanilla extract, sour cream, and milk, and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let cool for 10 minutes before transferring to a wire rack to cool completely.
10. Once cooled, spread a thin layer of raspberry jam on top of each cupcake.
11. Sprinkle sliced almonds and turbinado sugar on top of each cupcake.
Time:
Preparation Time: 20 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes
Nutritional Information (per cupcake):
Calories: 200
Fat: 9g
Carbohydrates: 27g
Protein: 3g
Substitutions for Ingredients
- Unsalted butter: margarine or coconut oil
- Granulated sugar: coconut sugar or honey
- Sour cream: plain Greek yogurt
- Whole milk: almond milk
- Raspberry jam: any other type of jam or jelly
- Sliced almonds: chopped walnuts or pecans
- Turbinado sugar: granulated sugar or brown sugar
Variations:
- Add 1/2 cup of fresh or frozen raspberries to the batter before baking.
- Use almond extract instead of vanilla extract.
- Substitute the raspberry jam with lemon curd.
- Sprinkle with shredded coconut instead of almonds and sugar.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Use a cookie scoop to evenly divide the batter among the cupcake liners.
- Let the cupcakes cool completely before adding the topping.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 15-20 seconds.
Presentation Ideas:
- Place cupcakes on a cake stand or platter.
- Serve with a dollop of freshly whipped cream.
Garnishes:
- Fresh raspberries
- Shredded coconut
- Chopped walnuts or pecans
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cupcakes are too dry, add a few tablespoons of milk to the batter before baking.
- If the cupcakes are too moist, bake for a few minutes longer.
Food Safety Advice:
- Refrigerate any leftovers within two hours of baking.
- Discard any cupcakes that have been left out at room temperature for more than two hours.
Food History:
The Magdalena cupcake is a modern take on the traditional Spanish Magdalena cake. The cake is traditionally made with olive oil, almonds, and orange zest, and is served for breakfast or as a snack.
Flavor Profiles:
The cupcakes have a rich, buttery flavor with hints of vanilla and almond. The raspberry jam adds a sweet, tart flavor, while the almonds and turbinado sugar add a crunchy texture.
Serving Suggestions:
- Serve with a cup of coffee or tea.
- Top with a dollop of freshly whipped cream.
- Serve as a dessert after a meal.
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