Jelly Donut Cupcakes

So yummy!  These are from Veganomicon.  My favorite part is that you can eat the batter!  No eggs!  The recipe calls for the cheapest jelly you can find.  I used our "healthier" jelly once and it wasn't as good.  So get the smuckers!  And they're good right out of the oven AND the next day. Two different experiences!  So try to save some.

Ingredients

• 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
• 2 tbs powdered sugar

How to make it

• 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 and serve with coffee.