Wednesday, March 7, 2012

Vegan Jelly Doughnut Cupcakes: Doughcakes?

Part of me just wants to write the word donut. It always makes me think of Homer Simpson, writing it that way.

Ok. Just had to get that random thought out of the way.

It's Wednesday, and the sun is shining here. Is the sun shining where you are? Maybe it's nighttime. Anyway, these doughcakes (as I'm calling the doughnut-cupcake hybrid) are good any time of night. I've seen lots of people eat them for breakfast, but don't let those constraints stop you. They also happen to be vegan, because that happens to be a delicious way to prepare them.

Vegan. Jelly. Doughnut. Cupcakes. Adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.

Here's what you'll need. Chances you, you already have it lingering in the pantry and fridge.

1 1/2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. nutmeg
1 cup soy milk
1 tsp. apple vider vinegar
2 Tbsp. cornstarch
2 tsp. vanilla extract
3/4 cup sugar
1/3 cup canola oil
Strawberry, blueberry, grape or other jam of your choice (Note: You want to make sure you use something with sugar, otherwise this whole plan just isn't going to come together as you like. The fruit needs to congeal, people.)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk together the cider vinegar and cornstarch into a measuring cup that you've filled with the soy milk. Set aside.
  3. Sift together the flour, baking powder, baking soda, salt and nutmeg in a small bowl and set aside.
  4. Add the canola oil, sugar, and vanilla extract to the soy milk mixture and whisk to combine. 
  5. Add the dry ingredients to the wet ingredients. You can dump them in. Vegan baking is more forgiving than conventional baking. Just fold it together carefully, and use a small whisk to make sure any lumps are gone. 
  6. Scoop by 1/4 cups to lined or greased muffin tins. Fill 3/4 of the way up. 
  7. Add 1-2 Tbsp. of the jam of your choice to the center of each cupcake. 
  8. Bake in the oven for about 20-22 minutes until the sides start to pull away from the pan, the jelly looks a bit set, and the tops are lightly browned. 
  9. Remove from the oven to cool in the pan for about ten minutes on a wire rack. Then remove each cupcake from the pan to cool completely.
  10. Shower them with love in the form of confectioner's sugar. They can take it. Repeat as necessary; that stuff gets absorbed quickly.
  11. These will keep for 2-3 days, tightly covered, in a container. 

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