Mmmmm, jelly doughnuts. Pillowy dough with a sweet, fruity center. Now jelly doughnut cupcakes, what's not to love?
Our jelly centres didn't end up in the center so much as they ended up out in the open. Note to self: don't overstuff with jelly!We didn't actually end up using jelly, either. Instead, we opted to use the raspberry jam that we already had in the fridge. It's always good to use what's on hand. So not so much jelly centred doughnut cupcakes but jam peek-a-boo doughnut cupcakes.
These were one of Caitlin's favorite desserts and it's from one of our favorite new (to us) cookbooks: Veganomicon.We've loved Vegan Cupcakes Take Over the World and Vegan Cookies Invade your Cookie Jar so I do say it was about time that we picked up Veganomicon.
These cupcakes had a beautiful golden color to them. They aren't pillowy like a typical jelly doughnut but chewy with that great doughnutty flavor that the nutmeg gives.
Jelly Doughnut Cupcakesadapted from Veganomicon
Ingredients 1 cup unsweetened original almond milk (like Silk)1 tsp apple cider vinegar 2 tbsp cornstarch 1 1/2 cups AP flour3/4 tsp baking powder1/2 tsp baking soda1/2 tsp ground nutmeg1/2 tsp salt1/3 cup vegetable oil3/4 cup plus 2 tbsp evaporated cane juice 2 tsp pure vanilla extract1/3 cup raspberry jam
DirectionsPreheat oven to 350 F. Combine milk, vinegar, and cornstarch into a measuring cup; let stand. Spray cup cake pan with non-stick spray. In large mixing bowl, sift together flour, baking powder, baking soda, nutmeg, and salt. Make a well in the center. Stir the liquid mixture to dissolve corn starch, then add it to the dry ingredients. Add oil, evaporated cane juice, and vanilla. Stir until well combined. Fill cupcake pan with batter, each section only 3/4 full. Place a heaping tsp full of jam in the center. If you're not going for the inside-out version like us (LOL) don't go too big on the heaping teaspoon. You don't have to push the jam down. Bake for 21-23 mins. Remove from oven and let cool. Enjoy!
