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December 20, 2010

Jelly Donut Cupcakes

jelly donut-style cupcakes made by Martin Montorfano for the 2010 HSUS holiday dessert contest

Michelle Riley/HSUS

Makes approximately 12 cupcakes.

1 cup soymilk
1 teaspoon apple cider vinegar
2 tablespoon 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 extract
1/3 cup raspberry, strawberry, or grape jam
2 tablespoons powdered sugar

Preheat the oven to 350 F (175 C) 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 the flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients and mix gently.

Fill the liners 3/4 full with batter. 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 them completely on a wire rack, and then set uncovered overnight in a cool, dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle the donuts with powdered sugar and serve with coffee.

Recipe courtesy of Maida Hatter's VegNews Magazine.

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