8 days of recipes: jelly donut cupcakes
These jelly donut cupcakes from VegNews look like they'd make a great holiday breakfast, snack, dessert, or all three! Let me know how they turn out if you try them.
Ingredients
- 1 cup soymilk
- 1 teaspoon apple cider vinegar
- 2 tablespoons cornstarch
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 3/4 cup plus 2 tablespoons sugar
- 2 teaspoons vanilla
- 1/3 cup raspberry, strawberry or grape jam
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar, and cornstarch and set aside.
- In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients.
- Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture. Add the oil, sugar, and vanilla, and mix well.
- Fill the liners with batter about full. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
- Bake cupcakes for 21 to 23 minutes. Cool completely on a wire rack, and then set uncovered overnight in a cool and dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with powdered sugar and serve.
What's your favorite holiday cupcake?
Photo Credit: Flickr
9 comments
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These have been an annual Chanukah tradition for me for years now! They're always a hit with friends and family...see more pictures and tips for using this recipe, on my cooking blog: http://www.littleveganeats.com/2012/12/jelly-donut-cupcakes.html -
I made these last night. We had them for breakfast this morning and we loved them. Ours didn't come out as pretty as the picture. We had holes in ours but we put fresh fruit to tell what jam was inside. My 6 yr old loved making them as well as eating them. Thank you for such a great recipe. I will be trying the ones you post.
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I made these last night for a party and they were a big hit. It was even commented that these were better than "real" cupcakes.
However, I made some substitutions to the recipe, mainly to make them gluten-free and to use what I have at home. In case anyone else would like to make them as I did, here are my substitutions:
- for the flour, I used 1/2 cup white rice flour, just under 1/2 cup tapioca starch flour, and just over 1/2 cup of sorghum flour plus 3/4 tsp xanthan gum. I sifted all the dry ingredients twice to make sure they were well mixed.
- instead of canola oil, I used coconut oil
- instead of soy milk, I used unsweetened almond milk
- I also used organic cane sugar instead of white sugar, but ran out, so I added a bit of the icing sugar to the batter to make up the difference.
A couple of hints - the jam (I used an extra fruit, reduced sugar superfruit mix) didn't sink into this dough, so if you'd like the jelly donut effect, I'd put a scoop of jam in between scoops of batter. Also, I needed to cook them for about 10-14 minutes longer than the recipe says; I don't know exactly how long because I was checking them every few minutes after the initial 22 minutes I baked them for.
I didn't find these too sweet at all. It was the best gluten-free baking I've ever done!
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i just baked these yesterday! They are very good, however a little too sweet for me. I think if I were to make them again, I would use a smaller amount of jam and use an unsweeted one. I might even just make them without the jam too, I think they would be good just plain. I liked the nutmeg and i also added a touch of cardamom.
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Yum! I'll give them a try...although I've had wayyyy too many sweet treats lately. I just made some tasty Vegan Carmel Corn that was super quick & easy over at Veggie-Kids.Blogspot...recipe coming soon!
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