Individual Jam Cakes

 

 This was an old recipe from Martha Stewart's Food Magazine.  It is easily doubled or tripled. 

 

Ingredients

 

1 stick unsalted butter, at room temperature

3/4 granulated sugar

1 teaspoon finely grated orange zest 

2 large eggs separated

1 & 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

6 Tablespoons jam of your choice

1 & 1/2 cups confectioners sugar

1/4 cup freshly squeezed orange juice 

 

Process 

 

1.  Preheat the oven to 350 degrees.

 

2. Butter a standard 6 muffin tin and set aside. 

 

3. In a medium bowl, beat butter, granulated sugar, and orange zest until light and fluffy.

 

4. Beat in eggs one at a time and mix until creamy. Set aside. 

 

5. Into a small bowl, sift together the flour, baking powder, and salt. Add flour mixture and milk, in alternating batches, to the butter mixture.  Set aside.

 

6. In a clean bowl, whisk egg whites to soft peaks. Fold into the batter. 

 

7. Divide half of the better among the muffin cups. 

 

8. Make an indentation in the middle of each and fill with a tablespoon of jam. 

 

9. Top the muffin cups with the remaining batter.  

 

10. Bake in preheated oven for about 30 minutes, or until a toothpick comes out clean. Unmold cupcakes and transfer to a wire rack to cool. 

 

11. When cooled, in a small bowl, whisk together the confectioners sugar and the juice. 

 

12. Place the wire rack over parchment paper to catch the mess. 

 

13. Drizzle the cupcakes with the glaze and let dry. 

 

Enjoy!