Monday, February 7, 2011

Jelly Filled Cupcake Donuts

Did someone say cupcake donuts? Jelly filled? It can’t be!?!

Well it is my friends and it’s a whole world of delicious…

I have always wondered how people make pastries with a filling. For whatever reason, I always assumed people used some type of crazy injection system that shot jelly into a pastry. Maybe I thought everyone owns a giant pastry syringe?

Although pastry injectors do exist, this recipe is much easier and does not require a syringe (or any other special tools). In fact, it is probably the easiest vegan baking recipe I have ever seen. All of the ingredients are readily available at any supermarket; it uses one muffin pan, two bowls, and that’s about it.

These were one of the many recipes I made for a Super Bowl party we went to on Sunday. They were a smashing hit, if I do say so myself. I will be posting the rest of my party recipes throughout the week.

The recipe came from Veganomicon, which could very easily be my new favorite cookbook.

Recipe and more pictures after the jump.

Jelly Filled Donut Cupcakes
Source: Veganomicon 

1 cup soymilk
1 tsp apple cider vinegar
2 tbs 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 + 2 tbs sugar
2 tsp vanilla
1/3 cup raspberry, strawberry or grape jam
2 tbs powdered sugar

Preheat oven to 350º and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, 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 the center of the flour for the wet ingredients.

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

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

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

Chubby Vegan Notes
  • I used Raspberry, which I would definitely do again. To me, grape sounds gross for this.
  • Make sure your teaspoon is really HEAPING when you put the jam in the center. I did a heaping teaspoon and I think I could have used more.
  • The recipe says to leave these out overnight to get a little crunchy… If you have time, go for it. I left mine out most of the day but they really didn't get to hard. They were still great!
  • These are definitely a winner for veg and non veg folks. Honestly, who doesn't love a cupcake?

Sifted flour really is so much better!
Note the well in the center...
I mixed this by hand. I rule...

I want this framed in my house...
Who ordered the muffin top? *tee hee*


  1. It looks so good. I'm a sucker for cupcakes :D I must try it !

  2. Hi hun. Just wanted to let you know that I featured this on my blog today. I would love if you could check it out :)

    - Adele @ Mammy Made


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