I have been working on a recipe to recreate these amazing little delights that I discovered whilst in Spain and after many attempts I have finally been able to put together a recipe that worked for me. These mini-cupcakes are Spanish Magdalenas which are essentially like French Madelines, having the same moist texture and rich taste. What was really attractive about these cupcakes is the simple-but elegant- way the top was decorated. A thin slice of apple and a bit of clear glaze made these cupcakes look both rustic and elegant. I have been trying to find an identical recipe but I have had to improvise by combining a Magdalenas recipes and adding apples and apple jam. The end result tastes almost exactly akin to the cupcakes I had and I would definitely recommend that you give them a try! 🙂 Ingredients (for about 15 mini cupcakes- double the measurements if you want to make standard-sized cupcakes)
- 55 g unsalted butter, room temperature
- light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 135g self-raising flour
- 110g light brown sugar
- 65ml semi-skimmed milk (or whole milk, if you prefer)
- 2 apples (medium-small sized)
- Apple jam
- 50g granulated sugar
- 1 cup water or fruit juice (such as clear apple juice)
- 2 tbsp corn starch
- 2 tbsp golden syrup (corn syrup if you are in America)
In a large mixing bowl beat the butter and the sugar until pale and smooth, using a hand-held or stand mixer. Add the eggs and keep beating. In another bowl, add the flour, and in a glass mix the milk and the vanilla extract. Add slowly the flour and the milk into the large mixing bowl with the butter, sugar and eggs. Beat well until all the flour is incorporated.
Peel one apple and cut it into small squares of 1×1 cm, and add it into the mix. Take the cupcake/mini cupcake tray and put the paper for the cupcakes (if you want), and add 2 teaspoons of the mix to each hole. Then add 1 tablespoon of the apple jam and add 2 teaspoons of the mix again in order to cover all the jam that you added before. Peel another apple and cut it on thin slices, place a small slice on top of each cupcake, as shown in the pictures. Bake for around 7-10 minutes on 180ºC. To know if they are ready insert a toothpick and if it comes out clean, they are ready.
Take them out of the oven and allow to cool. Meanwhile, make the glaze. Bring sugar to a boil with half of the water or fruit juice. Dissolve cornstarch in the other half of water or fruit juice and add to the sugar mixture. Cook, stirring until mixture thickens and clears. Stir in golden syrup. Bring to a boil then remove from heat. Cool before brushing over the top of cupcakes.