Sorry I've been absent a few days, friends. I've been travelling. And although I'm fully capable of blogging from my hotel rooms (I even uploaded pictures to my computer before I left hoping that would encourage me to blog), I just can't seem to do it. It's like, a hotel room still makes me feel like I'm vacation even if I'm doing nothing but work travel. I feel like I've never watched tv from bed...so that's all I do when in the hotel rooms.
Anyways, I'm back now. And have tons of things to blog. Yet I'm sitting here with no food in my house because I've been gone and it screwed up my cooking schedule. No food at house=no leftovers=no lunch=I just ate a really strange veggie burger that I have a sneaking suspicion was not vegan. Must remedy this soon, but not sure when I can get to the grocery store.
One thing that was still in my house when I got home last night was a couple of these Jelly Doughnut cupcakes from Veganomicon that I made last week. Don't worry, I polished those off.
These were pretty good. I don't think they tasted ANYTHING like jelly doughnuts, but I was pleasantly pleased by how much I enjoyed continously being surprised by the jelly in the middle. These are more like breakfast cupcakes in my opinion. And yes, I did test that theory and they do in fact taste better in the morning. :)
Here's a picture of the finished product.
Rather unimpressive appearance I know. And I wanted to take a picture of the inside, I really did, but could never convince myself to take a picture in the middle of eating the cupcake. It just seemed sacrilegious to the cupcake. But no worries, I used apricot jelly and not a bright reddish jelly like was instructed, so it would have been hard to see anyways.
Here's the recipe from Veganomicon:
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 (I used apricot)
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. 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.
The book said to leave these puppies out overnight, which I did. But I tried one when it was still warm and it was just as good as those that sat out longer.
Verdict: Very easy and a nice change to normal cupcakes.