I really can't believe I didn't post this one sooner. This jelly donut cupcake recipe is actually the first vegan thing I ever baked without the help of my more pastry-inclined older sister to help me out. (Basically, if I can do this, you can do this, you guys.)
This recipe is so much fun because the jelly bakes right into the center of the cupcake, really adding to the 'jelly donut' effect. If you're not a fan of raspberry, you can easily swap the filling out for another fruit preserve of your choice, but if you're going with raspberry, make sure to use the seedless variety to really mimic that jelly filling you'd get at your local donut shop.
Vegan Jelly Donut Cupcakes
(Makes 1 dozen)
1 cup non-dairy milk
1 teaspoon apple cider vinegar
2 tablespoons cornstarch
1 1/2 cups all-purpose 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 granulated sugar
2 teaspoons vanilla
About 1/3 cup seedless raspberry jam or preserves
2 tablespoons confectioners' sugar
1) Preheat the oven to 350 degrees. Pour the soy milk, vinegar and cornstarch into a measuring cup and set aside. Line a 12-cup muffin pan with paper cupcake liners.
2) In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. Create a well in the center if the flour to pour your wet ingredients into. Stir the soy milk mixture with a fork to dissolve the cornstarch, then pour into the flour mixture. Add the oil, granulated sugar, and vanilla. Stir until well combined.
3) Fill the cupcake liners about 3/4 full with batter. Place a heaping teaspoonful of jam on the center of each cupcake. You don't need to press down in the jam or do anything else; the baking will take care of all of that and it will sink in.
4) Bake for 21 to 23 minutes. You can't really do a toothpick test here because of the jelly filling, but the cupcakes should be done by this point. The tops should be firm. Remove from the oven and let cool completely on wire racks.
5) Once cooled, set them someplace cool and dry. and leave uncovered. Let them sit overnight and preferably up to 24 hours. This will make the tops dry and a little bit crispy and more donut-like. Sprinkle with confectioners' sugar (using a sifter if you have one) . Serve with coffee.