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Vegan Jelly Donut Cupcakes


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Member since 2006

Serves 12 regular or 24 mini | Prep Time 1 hour | Cook Time 10-20 minutes

Ingredients

BATTER

Wet:
1 c. soy yogurt (i like so delicious's new coconut yogurt plain or vanilla)
1/3 c. oil (vegetable, canola, or warm coconut)
1 tsp. vanilla extract or beans from 1/4 of a vanilla bean
1 tsp. pure almond extract
2-3 tbs. almond milk

Dry:
1 1/4 c. unbleached all-purpose flour
2 tbsp. corn starch
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

CREAM CHEESE ICING

1-2 c. powdered sugar
1-2 tsp. soy milk
1/4 c. earthbalance vegan buttery sticks
1.4 c. tofutti cream cheese

Filling: your favorite jam


prep:


1. if you use real vanilla beans, simmer a bean in warm water and slice it open to scrape into the wet ingredients.


2. preheat the oven to 350F and spray your cupcake liners with oil. i use olive oil in an atomizer and you never notice the flavor.



batter:


1. mix all the wet ingredients but the milk.


2. sift the dry ingredients together in a separate bowl.


3. add the dry to the wet


4. mix in the soy milk until you reach the right consistency you want, like the viscosity of honey


5. mix til it's almost lump-fee. it doesn't have to be perfect.


6. spoon the batter into your liners til they are 2/3 to 3/4 full


7. bake. 10 minutes for minis, about 15 for regular cupcakes.



hints:


-always check with a skewer or knife to come out clean before removing them. your oven may be different than mine.


-turn the heat up a little higher in the beginning and the cupcake will have more of a peak


-do not bake minis with regular size cupcakes because the necessary cooking times are different and the more you open the oven, the more you change the temperature


-don't overfill the cupcake liners or you'll have muffin tops and it may stick to the pan/tear apart.


-oil or flour substituitions change the texture and cooking time of the cupcakes, so use the oven light if you have one to peak in!



icing:


1. cream the butter, cream cheese and extract first


2. add the sugar and mix in by hand first then beat with a mixer to prevent a dust cloud. add soy milk and more sugar for texture consistency til you think it's right.



after the cupcakes cool, slice a cone out of the middle and spoon in the jelly. put the top back on the cupcake. then, i like to use the back of a spoon and just swirl the icing around the top of the cupcake til there's a graceful peak, but piping or spreading your frosting is totally an artistic choice, so have at it. if i have it, i love to top with a few sliced almonds.


Pairs Well With


Notes

Another one inspired by Vegan Cupcakes Take Over the World

I make these all the time, and they are delicious! I use raspberry preserves and So Delicious Coconut Milk Beverage and coconut milk yogurt instead of soy, and the texture is wonderful.

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