VEGAN JELLY DONUT CUPCAKES

 

  • Cooking Time: 10-20 minutes
  • Servings: 12 regular or 24 mini
  • Preparation Time: 1 hour

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

Directions

  • 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.

Notes

Another one inspired by Vegan Cupcakes Take Over the World

Categories: Cupcakes  Frosting  Oven 

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