Cupcake with Jam, Ginger and Cinnamon
by Editorial Staff
Nice pastries made from butter, eggs, sugar and orange jam with the addition of aromatic spices.
Ingredients
- Flour – 2 cups
- Baking powder – 1 teaspoon.
- Ground cinnamon – 1 teaspoon
- Ground ginger – 1 teaspoon
- Butter, room temperature – 170 g
- Sugar – 1 glass
- Eggs are large, slightly beaten – 3 pcs.
- Orange jam – 2/3 cup plus 2 tbsp
Directions
- Preheat oven to 180 degrees. Cover the bottom and sides of a 23 x 13 x 7 cm pan with baking paper. Sift flour, baking powder, ginger and cinnamon into a bowl. Add butter, eggs and 2/3 cup jam. Beat the dough well with a mixer.
- Pour the dough into a mold, flatten the surface. Bake for 1 hour 15 minutes until the cake rises and becomes firm to the touch. If the cake browns too quickly, lightly cover the top with foil for the last 30 minutes of baking. Leave the muffin in the pan for 5 minutes, then gently place out of the pan on the wire rack.
- Melt 2 tablespoons lightly in a saucepan. l. jam and brush over the warm muffin. Cool completely.
- Enjoy your tea!
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