Small batch semolina cupcakes with strawberry jam
Cupcakes and muffins
These cupcakes are dense, like pound cake, but with a lovely crumb thanks to the combination of all purpose, cake, and semolina flours. They are excellent with lightly sweetened whipped cream... the jam adds a nice flavor but they are also great without it. Adapted from the Classic Pound Cake recipe in Mark Bittman's "How to Bake Everything."
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