The idea of a megamagdalena for May 3 has emerged in Twitter, and this is mine, great, great and rich, made with white chocolate and covered with sliced almonds. Too bad I forgot to weigh it, but next to a normal cupcake, you can see the mega-size of my great cupcake Ingredients: 375 g flour azúcar200 pastelería125 g g white chocolate troceado2 huevos375 ml tablespoons grated leche2 limón160 g of butter almond pomada40 laminadas10 g g yeast cake Preparation: Sift flour into a large bowl and mix with sugar, baking powder and chopped chocolate, and made a hole in the center.
Beat eggs with milk and mixed with lemon zest and pour the mixture into the hole formed in the solid ingredients. Add the butter and beat with a shovel until all the dough is well blended. You should not beat too, left with a lumpy texture, but the oven will spongy and soft mold is filled molds chosen and cupcakes to a third of its capacity.
Decorate with sprinkles or sliced almonds and press gently to embed. I've baked in a Pyrex round cake pan, greased with butter and cover with baking paper, in this way is easy to remove the mold is baked at 180 º for 25 minutes or until golden and cooked through. To avoid burning the surface and allow it to do good inside, it should cover the megamagdalena halfway through cooking with parchment paper casing.
Thus, there is good inside and will not burn the surface. Once it is cooked, left in the baking tray and spent five minutes this time, chill them in a grid. After the mold is removed 
Beat eggs with milk and mixed with lemon zest and pour the mixture into the hole formed in the solid ingredients. Add the butter and beat with a shovel until all the dough is well blended. You should not beat too, left with a lumpy texture, but the oven will spongy and soft mold is filled molds chosen and cupcakes to a third of its capacity.
Decorate with sprinkles or sliced almonds and press gently to embed. I've baked in a Pyrex round cake pan, greased with butter and cover with baking paper, in this way is easy to remove the mold is baked at 180 º for 25 minutes or until golden and cooked through. To avoid burning the surface and allow it to do good inside, it should cover the megamagdalena halfway through cooking with parchment paper casing.
Thus, there is good inside and will not burn the surface. Once it is cooked, left in the baking tray and spent five minutes this time, chill them in a grid. After the mold is removed
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