Magadalenas are sweet fluffy cupcakes found all over Spanish and Cuban bakeries. I decided not to use the cupcake liners for these because I wanted a more rustic look. Actually I’m lying, I thought I still had liners in the cabinet and the store was closed when I started making these. Anyway, the addition of fruit nectar and crushed pineapple are a pleasant change from the typical lemon flavor. The Mango nectar also gives them a vibrant orange hue. These are ridiculously easy to make and have loads of flavor. The recipe makes about 3 dozen cakes. Time for the moment of truth, total cost for this recipe was $5.34 Whooooo!!!! I’m under budget by .53 cents gumball machine here I come.
Mango Pineapple Magdalenas (Cupcakes)
1 Box Butter Cake Mix
1/2 cup mango nectar
1 Tbs oil
1 large Egg
8oz can crushed pineapple (drained)
Preheat oven to 350
Combine all ingredients together in a large bowl
Either spray a cupcake tin with nonstick spray or line them with paper liners
Place one tablespoon of batter into each space filling it halfway, bake for 10 minutes or until center springs back when touched. Serve warm.
Notes/ Tips: Jumex and Valle are two companies that make great fruit nectars. These can be found on either the juice aisle or in the Latin foods section of your grocery store. Dried mango, coconut and other dried fruits will also produce some excellent cupcakes. The butter cake mix gives them a rich creamy taste without the added fat. What fruit and nectar did you use, did you do the cha cha when you tasted how great they are?
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