Thanks for the warm welcome ... and thanks to Jenn for letting me step into her fabulous shoes for the month of July. This post is for her, as close as I get to pouring one out for my homies.
Lately I've been on a cupcake kick. Not just any cupcakes, mind you, but vegan cupcakes. (Vegan means no animal products: no meat, eggs, or dairy.) They're far from fat-free; they're packed with sugary goodness; and when you eat them by the half-dozen, it doesn't even help that they're small. But somehow I feel like I'm eating healthy because they're vegan.
I mean, really, these cupcakes are almost like vitamins. Ha!
Anyway, healthy or not, I've been making lots of them lately, all courtesy of the super-talented Isa Chandra Moskowitz from the Post Punk Kitchen: coconut, lemon, a chocolate so dark you need a flashlight ...
But my favorite discovery so far has been these little morsels of magic called Jelly Donut Cupcakes. They really and truly do taste like jelly donuts. And while cupcakes, even vegan cupcakes, may not be healthy, I think these gems are better for you than their traditional fried counterparts.
And lest you think filling a cupcake with jelly is going to require some sort of special equipment--or voodoo--rest easy. You just plop the jelly on top before baking, and it finds its own way into the heart of the cupcake.
Jelly Donut Cupcakes
from the Veganomicon
The cupcakes need to sit out for about 12 hours before eating, so make the cupcakes in the evening for breakfast the next morning. Also, there's no upside to using good jelly here. The cheaper it is, the more like a donut shop jelly donut the final product will be.
1 c. soy, rice, or almond milk
1 tsp. apple cider vinegar
2 tbs. cornstarch
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/3 c. canola oil
3/4 c. plus 2 Tbs. sugar
2 tsp. vanilla
1/3 c. raspberry jelly (or strawberry, grape, whatever you want!)
2 Tbs. powdered sugar
Preheat oven to 350. Mix non-dairy milk, vinegar, and cornstarch in a measuring cup; set aside. Line 12-cup muffin tin with paper liners.
In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the dry ingredients.
Whisk the cornstarch mixture again to make sure it's dissolved, then pour into the dry ingredients. Add the oil, sugar, and vanilla. Stir until well-combined.
Fill the cupcake liners about 3/4 full with batter (about 1/4 c. per cupcake). Place a heaping teaspoonful of jam on the center of each cupcake. Just plop it on. Bake for 21-23 minutes, until the tops are firm.
Cool cupcakes on wire rack. Leave them uncovered in a cool place overnight (or up to 24 hours). Sprinkle with confectioner's sugar and enjoy!
For information about Wendy's Mysteries a la Mode and more yummy recipes, visit her website. The first in the series, I Scream, You Scream, is available now; the second Mystery a la Mode, Scoop to Kill, will be released in September.