 |
Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
|
Very easy, just top the batter with the jam and it bakes into the cupcake making a yummy little donut! Note: there are two measurements for the sugar. When the directions call for the sugar, add both measurments at that time. Ingredients:
1 cup soymilk |
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 tbsps sugar |
2 tablespoons sugar |
2 teaspoons vanilla extract |
1/3 cup raspberry strawberries or 1/3 cup grape jam |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 350ยบ and line a cupcake tin with paper liners. In a measuring cup, combine the soymilk, vinegar and cornstarch and set aside.
2. In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour to pour the wet ingredients into.
3. Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture. Add the oil, sugar and vanilla, and mix well.
4. Fill the liners with batter 3/4 full. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the cupcake during baking so don't worry about pressing it down.
5. Bake cupcakes for 21 to 23 minutes. Don't do a toothpick test, but tops should be firm. Cool completely on a wire rack, and then set uncovered overnight in a cool and dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with powdered sugar and serve.
|
|