Ingredients
12
12 servings
- •0.5 cup all-purpose flour
- •1.5 tablespoons all-purpose flour
- •0.5 cup crushed gingersnap cookies
- •1.5 tablespoons crushed gingersnap cookies
- •6.5 tablespoons almond flour
- •1.5 teaspoons baking powder
- •0.5 cup unsalted butter, softened
- •2 tablespoons unsalted butter, softened
- •6.5 tablespoons white sugar
- •3.5 tablespoons brown sugar
- •2 large eggs
- •1.5 teaspoons rum flavored extract
- •3.5 tablespoons heavy cream
- •3 tablespoons raspberry jam, or as needed
- •6.5 tablespoons icing sugar
- •3 teaspoons egg white
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin.
- Mix flour, crushed gingersnaps, almond flour, and baking powder together in a medium bowl.
- Beat butter, white sugar, and brown sugar in a separate bowl with an electric mixer until fluffy. Add eggs and beat until thoroughly combined. Mix in rum extract. Add dry ingredients and mix until combined. Add cream and beat until smooth.
- Divide cake mixture evenly into the prepared muffin cups. Press a small hole in the middle of each cake and fill with a small amount of jam.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, sift icing sugar into a bowl. Add egg white and stir until smooth and shiny. Pipe icing onto the cooled cakes in a ring around the jam.
Nutritional Facts
Per 12 servings
- Calories: 257
- Carbohydrate: 28g
- Fat: 15g
- Fiber: 1g
- Protein: 3g
- Sugar: 20g
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