Mmmmm, jelly doughnuts. Pillowy dough with a sweet, fruity centre.
Now jelly doughnut cupcakes, what's not to love?
Our jelly centres didn't end up in the centre 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 favourite desserts and it's from one of our favourite 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 colour to them. They aren't pillowy like a typical jelly doughnut but chewy with that great doughnutty flavour that the nutmeg gives.
Jelly Doughnut Cupcakes
adapted from Veganomicon
1 cup unsweetened original almond milk (like Silk)
1 tsp apple cider vinegar
2 tbsp cornstarch
1 1/2 cups AP flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 cup vegetable oil
3/4 cup plus 2 tbsp organic sugar
2 tsp pure vanilla extract
1/3 cup raspberry jam
Preheat 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 centre.
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 centre. 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.