I'm gradually overcoming my fear of Veganomicon and working through it a little at a time. I made these Jelly Donut Cupcakes a while ago and they were YUM!
Ingredients
- 1 cup soy milk
- a tsp apple cider vinegar
- 2 tbsp cornstarch (in SA: Maizena)
- 1 and 1/2 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/3 cup vegetable oil
- 3/4 cups granulated sugar
- 2 tsp vanilla extract
- 12 tsp strawberry / raspberry / grape jam
- icing sugar for sprinkling
Preheat the oven to 180 degrees Celsius.
Pour the soy milk, vinegar and cornstarch into a measuring cup and set aside.
Line a 12-cup muffin pan with paper cupcake liners.
In a mixing bowl sift together the flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour to pour your wet ingredients into.
Stir the soy milk mixture with a form to dissolve the cornstarch (which will be hard and stuck to the bottom of the cup) and then pour into the flour mixture. Add the oil, granulated sugar and vanilla. Stir until well combined.
Fill the cupcake liners to just under three-quarters full with the batter. Place one teaspoon of jam onto the center of each cupcake (don't push the jam into the cupcake as the dough will rise to cover it and don't put too much jam on each cupcake, otherwise it will sink to the bottom).
Bake for about 20 minutes until golden brown.
Remove from the oven and allow the cupcakes to cool.
Sprinkle with icing sugar over the cupcake and serve.
The cupcakes actually tend to be better the next day as they get harder and the sugar gets a bit old and crusty like those cheap donuts you had when you were a kid (or not a vegan)...only now you're making a fancy-pancy cupcake that's posing as a cheap donut. Ah, the irony.
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