Magdalenas with Licor 43 Cream

Ingredients for 1 servings:

• 400 g wheat flour
• 125 g sugar
• 250 ml milk
• 250 ml olive oil
• 1 lemon(s), organic, grated peel
• ½ tsp cinnamon powder
• 1 pack of cream of tartar baking powder
• 1 pinch of salt
• 30 ml Liqueur 43 (Licor cuarenta y tres), possibly less, to taste
• 2 packs of cream stiffener
• ½ lemon(s), organic, grated peel
• 100 g powdered sugar
• 100 g butter, room temperature
• 100 g mascarpone
• 12 mint leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 10 minutes

Muffins with a Spanish touch

Preparation is done in stages – great if you have other things to do at the same time! For the cream, weigh the butter and set it at room temperature. For the dough, put all the ingredients in a bowl and mix well with a dough hook until you have a fairly firm dough. Instead of the freshly grated zest of an organic lemon, you can also use 1 packet of dried lemon zest (available in larger supermarkets). Instead of regular baking powder, I always use cream of tartar baking powder, as it doesn’t leave an aftertaste when eaten. Let the dough rest for half an hour. 5 minutes before the end of the resting time, preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Line a muffin tin (12 large holes) with paper baking cups. After the resting time is up, knead the dough again briefly and then fill the muffin cups to the top with two tablespoons. The dough will be very firm; there will be no overflow! Bake on the middle rack for about 20 minutes. For the cream, mix Licor 43 in a measuring jug with 2 packets of cream stiffener and the freshly grated zest of 1/2 a lemon and set aside (again, you can use the ready-made lemon zest version, in which case use 1/2 packet). Instead of Licor 43, you could certainly use Limoncello or Amaretto, for example. When the Magdalenas are completely cool, trim the tips along the paper edge. Tip: The unused pieces can be crumbled and mixed with softened butter to make a base for refrigerator cakes. Freeze and thaw as needed. Or simply eat them. Now prepare the cream. To do this, in the provided measuring jug, whip the liqueur mixture with the now room-temperature butter and the remaining ingredients. This will create a beautiful, firm, glossy cream. Using a piping bag fitted with a star nozzle, pipe “caps” onto the Magdalenas, decorate each with a mint leaf, and refrigerate. The mint isn’t just a decoration; it also adds a great flavor and rounds out the whole thing nicely. If you don’t have a piping bag, freezer bags work perfectly. Simply snip off a corner and press the nozzle into that corner, keeping tension. The cream won’t harden! So be careful when moving, serving, etc. Enjoy!