Vegan Jelly Donut Cupcakes!

(From Veganomicon, by Isa Moskowitz & Terry Romero, www.theppk.com )

Makes 12 cupcakes

Time: about 40 minutes

Ingredients:

• 1 cup soy or rice milk
• 1 teaspoon apple cider vinegar
• 2 tablespoons cornstarch
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1/3 cup canola oil
• ¾ cup + two tablespoons granulated sugar
• 2 teaspoons pure vanilla extract
• About 1/3 cup raspberry jam or preserves
• 2 tablespoons confectioners’ sugar

Instructions:

1. Preheat the oven to 350 degrees.
2. Pour the soymilk, vinegar, and cornstarch into a measuring cup and set aside.
3. Line a 12-cup muffin pan with paper cupcake liners (or use reusable, bear shaped ones).
4. In a large bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the dry ingredients to pour your wet ingredients into.
5. Stir the soymilk mixture with a fork to dissolve the cornstarch, then pour into the flour mixture.
6. Add the oil, granulated sugar, and vanilla. Stir until well combined.
7. Fill the cupcake liners about three quarters of the way full with batter, then place a heaping teaspoon of jam onto the center of the top of each.
8. Bake for 21 to 23 minutes until the tops are firm.
9. Let cool completely, then dust with confectioners’ sugar.
10. Enjoy!