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?