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 tbsp sugar
• 2 teaspoons vanilla
• 1/3 cup raspberry, strawberry or grape jam
• 2 tablespoons powdered sugar

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.