Jelly Donut Cupcakes

By Vegiegail

Ingredients

• 1 cup soymik or So Delicious Coconut Milk Beverage
• 1 tsp apple cider vinegar
• 2 Tbsp cornstarch
• 1 1/2 cups flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/3 cup canola oil
• 3/4 cup plus 2 TBS sugar
• 2 tsp vanilla
• 1/3 cup raspberry, strawberry, or grape jam
• 2 Tbsp powdered sugar

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350° and line a cupcake tin with paper liners. In a mixing cup, combine the milk, vinegar, and cornstarch and set aside.

In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg, and salt. Create a well in teh cetner of the flour for the wet ingredients.

Mix the milk mixture with a fork to dissovle the cornstarch and pour into the flour mixture. Add the oil, sugar, and vanilla, and mix well.

Fill the liners with batter about 3/4 full. Place a heaping spoonful of jame into the cnter of each cupcake, being careful not to overfill. The jam will sink to the bottom of the cupcake during baking.

Bake cupcakes for 21-23 minutes. Cool completely on a wire rack, and then set uncovered overnight in a cool, dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with powdered sugar.