Strawberry-Jam Tea Cakes

By jill3739

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 2 teaspoons finely grated orange zest
• 4 large eggs, separated, room temperature
• 1/2 cup milk
• 1 cup strawberry jam or preserves
• Citrus Glaze (made with orange juice and zest)
• Citrus Glaze
• 1 1/2 cups confectioner's sugar, sifted
• 1/4 teaspoon finely grated citrus zest
• 3 Tablespoons fresh citrus juice
• (Whisk until smooth; add more sugar to thicken or juice to thin)

Preparation

Step 1

Preheat oven to 350 degrees. Brush standard muffin tins with butter; Dust with flour, tapping out excess. Whisk together flour, baking powder and salt.

With an electric mixer on medium-high speed, cream butter, sugar and zest until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduced speed to low. Add flour mixture in three batches, alternating with 2 additions of milk and beating until just combined after each.

In another bowl, with an electric mixer on medium speed, whisk egg whites to soft peaks; gently fold into batter. Spoon 2 tablespoons batter into each prepared cup. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with an additional 2 Tablespoons batter, covering jam completely.

Bake, rotating tins halfway through, until a cake tester inserted in centers of top layers comes out clean, about 30 minutes. Remove from oven. Run a small offset spatula around the edges, and turn out cakes onto wire racks and let cool completely.

To finish, drizzle cakes evenly with glaze, and let sit, about 30 minutes. Glazed cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.