Cakes-muffins from two types of dough, with jam

Delicate cakes-muffins from two types of dough. Crumbly shortbread base, sweet and sour jam filling and airy cupcake dough

Ingredients

• For sand dough:
• Flour - 200 g
• Egg - 1 pc.
• Powdered sugar - 80 g
• Butter (chilled) - 70 g
• For the cupcake dough:
• Butter (soft) - 60 g
• Flour - 60 g
• Egg - 1 pc.
• Sugar - 50 g
• Vanillin - on the tip of a knife
• Baking powder - 1 teaspoon
• Cocoa powder - 1 tbsp. spoon without slide
• Milk - 2 tbsp. spoons
• For filling:
• Thick jam / jam / marmalade - 8-12 teaspoons (120-180 g)
• To prepare molds:
• Butter - 10 g
• Wheat flour - 10 g

Directions

1. We prepare all the necessary ingredients.
2. Take the butter for the cake dough out of the refrigerator in advance so that it becomes soft.
3. Butter for shortcrust pastry, on the contrary, should be well chilled, so we pre-freeze it in the freezer (about 20-30 minutes).
4. Preparing shortbread dough. Chilled butter cut into pieces.
5. In a bowl, combine flour, egg, icing sugar and chilled butter.
6. Knead soft dough.
7. Grease muffin or tart molds with butter and sprinkle with flour.
8. We divide the shortbread dough into small pieces according to the number of molds (8-12 pieces, depending on the size of the molds). I divided the dough into 8 pieces.
9. We distribute shortcrust pastry along the bottom and walls of the molds.
10. At the bottom of the resulting baskets of dough, lay out 1 teaspoon of jam (or jam, or marmalade).
11. Turn on the oven and heat up to 180 degrees.
12. Preparing cake batter.
13. We combine the egg, soft butter, flour, sugar, vanilla, baking powder, cocoa powder and milk.
14. Mix with a mixer.
15. Using a spoon, spread the cake batter into the molds on top of the jam.
16. We bake cupcakes from two types of dough, with jam, in the oven for 25 minutes.
17. Cool the finished cakes with jam and take them out of the molds.