Strawberry Jam Tea Cakes

1 C. unsalted butter, room temp.

3 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 C. sugar

2 tsp. finely grated orange zest

4 large eggs, separated, room temp.

1/2 C. milk

1 C. strawberry jam

Citrus Glaze

Preheat oven to 350 degrees. Spray muffin tins with nonstick spray or brush with butter and dust with flour. Whisk together flour, baking powder and salt. With an electric mixer, cream butter, sugar and zest until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down the sides of the 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. In another bowl, with an electric mixer on medium speed, whisk egg whites to soft peaks; gently fold into the batter. Spoon 2 T. batter into each prepared C.. Make an indentation in the middle of each; fill with 1 T. jam. Top with an additional 2 T. batter, covering jam entirely. 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 the cakes onto wire racks and let cool completely. To finish, drizzle cakes 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.

 

Orange Glaze

 

1 1/2 C. powdered sugar, sifted

1/4 tsp. finely grated orange zest

3 Tbsp. fresh orange juice

 

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.