Adapted from Veganomicon, O.G. wanted ‘VAYGAN’ (vegan) food. These are like a cake donut filled with jelly. The CHEAPER the jelly, the better these are. Trust me. I made them and they were great. O.G. said, “I don’t like things with jelly in them. Make something else.” Just great.

ingredients:
1 cup soy milk
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 plus 2 tablespoons granulated sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/3 cup grape jelly
confectioner’s sugar

Preheat the oven to 350 degrees. Line a cupcake pan with liners. Pour the cornstarch, vinegar and soy milk into a measuring cup. Mix well.

In a large mixing bowl, sift the flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour to pour your wet ingredients into.

Restir the soy milk mixture, then pour into the flour well. Fold everything in until just combined. Add the oil, granulated sugar and vanilla. Stir until combined.

Fill the cupcake liners 3/4 full with batter. Place just a teaspoon of jelly in the center of each. The cheaper the jelly the better. I tried both, cheap jelly, and expensive jam, and the jam just doesn’t do it. Also, don’t worry about the filling, it will sink right into the cupcake and spread out pretty well.

Bake for 21-23 minutes, obviously, the toothpick test won’t work with a jelly filled cupcake.

Remove from the oven and take them out of the pans to cool on a wire rack. Now the book says to leave them out overnight so they get crispy, but you know me, the bacteria phobe. I at least covered them a bit. The next day, sprinkle with confectioner’s sugar.

These are gorgeous and great if you don’t have eggs or butter on hand. Good for gifts too! Except to old ladies who are unappreciative.

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