Raspberry Jam Teacakes

At a recent party, we asked a few select guests to bring cupcakes as dessert, and J., as usual, outdid herself.

This will be the first time ever that I've posted a recipe that I've not only never made, I've never actually sampled (a kid at the party told everyone that J.'s cupcakes were "the best thing that have ever happened to me in my whole life!!!" and presto, they were gone). But, I trust J. so implicitly, and I saw so many happy jammy faces at the party, that I know they'll be superb.

I'll report back when I get around to making them, hopefully sooner rather than later. . .

Raspberry Jam Teacakes

1 c. soft unsalted butter
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
2 tsp. orange zest
4 eggs
1/2 c. milk
1 c. raspberry jam

Citrus Glaze:
1 1/2 C confectioner's Sugar, sifted
1/4 tsp finely grated citrus zest
3 Tbs citrus juice

1. Preheat oven to 350F. Brush standard muffin tins w/ butter & dust w/ flour, tapping out excess. Whisk together flour, baking powder & salt.
2. Cream butter, sugar & zest 'til pale & fluffy. Add egg yolks 1 at a time, beating 'til incorporated fully. Reduce speed to low; add flour mixture in three batches, alternating w/ 2 additions of milk & beating 'til just combined after each.
3. In separate bowl, whisk egg whites to soft peaks; gently fold in batter. Spoon 2 tbsp. batter into each prepared cup. Make an indentation in the middle of each; fill w/ 1 tbsp. jam (and fresh raspberries if available). Top w/ additional 2 tbsp. batter, covering jam totally.
4. Bake, rotating tins halfway through 'til cake skewer inserted in middle of cakes comes out clean, about 30mins. Remove from oven. Run a small offset spatula around edges & turn out cakes onto wire racks to cool.
5. Whisk together glaze ingredients 'til smooth; thicken with more sugar if needed.
Drizzle cakes evenly w/ glaze & let set about 30mins. Glazed cupcakes can be stored in airtight containers up to 2 days at room temp.