
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.

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.
Magic!
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.
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!

Welcome Wendy... great debute
ReplyDeleteHi Wendy!
ReplyDeleteWelcome!
I love the idea of having cupcakes for breakfast and having a nice dollop of ice cream on the side would be scrumptious.
Wendy, what a relish cupcake. Jenn will be proud!! Welcome!
ReplyDelete~Avery
Welcome Wendy!! But really, did you have to start out with this amazing (and extremely tempting) recipe? I want to rush into the kitchen and whip up some of these this minute! How amazing that they're vegan. I'm in awe!
ReplyDeleteJulie
What a great idea!! So many variations with different jellies. And I'm wondering if I could use lemon curd for the jelly, too.
ReplyDeleteHi Wendy! Cupcakes for breakfast is a great idea (aren't they one of the four food groups-- Cupcakes, donuts, chocolate, and pie?)
ReplyDeleteOh - lemon curd! That would sorta kill the veganness, but would be so very tasty. Must try that.
ReplyDeleteAlan, I lump cupcakes and donuts into the same category (cake-like confections) so I can leave room for an ice cream group. :)
WENDY! You have just married two of my favorite
ReplyDeletefood groups -- donuts and cupcakes -- and made
them vegan! Scorching good recipe, girlfriend. I'm going to have to try it. Thanks for doing me a solid and covering for me for July. I knew I "scooped" a winner replacement with you!
Sounds like a great way to start the day Wendy. Looking forward to your post with the ladies of MLK.
ReplyDeleteMason
Thoughts in Progress
Ohhh goodness. Jelly doughnut cupcakes....yummm. Jelly doughnuts have always been my fave (not sure why, since usually I always turn to chocolate when I'm eating something fattening.) This sounds like a winner of a recipe, Wendy-thanks!
ReplyDeleteAnd welcome to the Mystery Lovers' Kitchen! So glad you'll be hanging out with us this month. :)
This sounds terrific. My mother used to make jelly doughnuts, but they were a lot of work. Could be the reason she only made them once a year!
ReplyDeleteWendy, I'm coming to your house for breakfast. I love the idea of doughnuts for breakfast.
~ Krista
Okay, I'm totally curious--why do the cupcakes have to sit for 12 hours? Seems a little like torture to me. They sound delicious, btw!
ReplyDeleteHeather - when the cupcakes come out of the oven, they're quite moist (which is not a bad thing). When they sit out over night, they actually dry out a little. Getting a smidge stale gives them more of the texture of an actual jelly donut.
ReplyDelete(PS - they're *better* if they sit out, but I usually eat a few, um, one--definitely just one--as soon as they're cool.)
Welcome, Wendy! (Crazy days here in NYC with record heat and iffy electricity -- but I'm glad I made it online in time to see your debut recipe here at MLK.) Those babies look absolutely delicious. Breakfast of Vegan Champions, fo' sure!
ReplyDeleteI do adore muffins and could blog about them exclusively! I like the idea of these muffins and look forward to trying 'em.
ReplyDeleteMmmm. I knew your recipes would be fun, Wendy, and I was right. Who wouldn't love these?
ReplyDeleteMJ
Charlotte Adams mysteries