Sunday, February 3, 2013

Jelly Doughnut Cupcakes

I know a recipe totally sucks without a picture. However, this was too good not to share.

I made these last week and enjoyed them for several days. (I was just too lazy to snap a picture) They were very simple and quick... And oh, so tasty!!

On the recommendation of friend Brandon, Brad bought me Veganomicon, The Ultimate Vegan Cookbook for Christmas. Jelly Doughnut Cupcakes was the first recipe I tried, and it was YUMMY!

1 c soy or rice milk (I used rice)
1 t apple cider vinegar
2 T cornstarch
1 1/2 c flour
3/4 t baking powder
1/2 t baking soda
1/2 t ground nutmeg
1/2 t salt
1/3 c canola oil
3/4 c plus 2 T sugar
2 t vanilla
~ 1/3 c raspberry jam (I used strawberry because that's what I had)
2 T powdered sugar

Preheat the oven to 350 degrees. Pour the soy milk, vinegar and cornstarch into a measuring cup and set aside. Line a 12-cup muffin tin with paper liners.

In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. Make a well in the center.

Stir the soy-milk mixture with a fork to dissolve the cornstarch, then pour into the dry ingredients. Add the oil, granulated sugar and vanilla. Stir until well combined.

Fill the cupcake liners about 3/4 full with batter. Place a heaping teaspoonful of jam on the center of each cup. No need to push it down - it will magically sink during baking.

Bake 21-23 minutes or until the tops are firm. Let cool completely. If you can wait, store uncovered overnight or longer before eating so the tops dry out a bit (supposed to make them more doughnut-like)

Sprinkle with powdered sugar and enjoy!

Quick, easy, normal ingredients. We ate on these for a couple days :)

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