You can use any variety of jam to fill these versatile little cakes, as well as vary the type of citrus used in the batter and in the glaze. You could also substitute milk glaze (page 63) for the citrus glaze used here.
Recipe information
Yield
makes 16
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking powder, and salt.
Step 2
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. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.
Step 3
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.
Step 4
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.
Step 5
To finish, drizzle cakes evenly with glaze, and let set, about 30 minutes. Glazed cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.
