Jelly Donut Cupcake

With a name like that, how can one resist the urge to make them for a late night Saturday night snack?
The nice thing about these is that they're no more complicated than regular ol' cupcakes. You just get a little surprise when you bite into it.

What you'll need:

1 cup soy milk

1 teaspoon apple cider vinegar

2 tablespoons cornstarch

1 1/2 cup 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 + 2 tablespoons granulated sugar

2 teaspoons vanilla extract

1/3 cup {or more} of raspberry jam

2 tablespoons confectioner's sugar

What you do:

1. Preheat oven to 350F. Line a 12-cup muffin pan with paper cupcake liners.

2. Pour the soy milk, cider vinegar, and cornstarch into a measuring cup, whisk well and set aside. 

3. In a large mixing bowl, sift together the flour, baking powder & soda, nutmeg and salt. Create a well in the centre of the flour mixture to pour the wet ingredients.

4. Add the soy mixture to the dry ingredients. Add the oil, sugar, and vanilla. Stir until well combined

5. Fill the cupcake liners about three quarters full with batter. Place a heaping teaspoonful of jam on the centre of each cupcake. Leave it as is as the dough will fill itself over in the baking process and the jam will sink in. 

6. Bake for 21-23 minutes, until the tops are a golden color. Remove from the oven and let cool. 

7. Once cooled, set them someplace cool and dry and leave uncovered. I kept them in the bedroom since that was the coldest place in our house and it seemed fine. The recipe asks you to let them sit for 24 hours but they were fine after just a couple hours. 

8. Sift confectioner's sugar on tops to create the "jelly donut" look. 

*recipe was sourced from Veganomicon.