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." —Ava Wallace
Heat the oven to 325°F and line a muffin tin with 6 cupcake liners.
Whisk together flours, baking soda, and salt in a small bowl
Cream butter un a large bowl until smooth. Add sugar and beat until light and fluffy. One at a time, beat in the eggs, egg yolk, and vanilla.
Stir in the dry ingredients by hand until just combined
If using the jam, spoon half of the batter into cupcake tins, add a teaspoon of jam to each, and fill with the rest of the batter. If you're not using jam, simply divide the batter evenly among the six tins.
Bake cupcakes 40-45 minutes until the cake is golden and springs back at a light touch. Allow to cool slightly before removing cupcakes from the tin. When completely cool, cupcakes store very well at room temperature and wrapped in plastic for up to three days.