Jelly Doughnut Cupcakes (Egg-Free)

Magen David Yeshivah Magen David Yeshivah
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Jelly Doughnut Cupcakes are a fun twist on the delicious Chanukah tradition of eating jelly doughnuts. The cupcakes are soft and moist even without eggs.

12
Medium Vegetarian Vegan Pescatarian Parve

Contains: Gluten, Wheat, Soy

Directions

Make the Cupcakes

  1. Preheat the oven to 350 degrees Fahrenheit. Line cupcake tins with paper liners.

  2. Combine the soy milk, vinegar, and cornstarch and set aside.

  3. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, nutmeg, and salt.

  4. Create a well in the center of the flour for the wet ingredients and pour the soy milk mixture in the center along with the oil and vanilla; mix gently.

  5. Fill the liners three-quarters full with batter. Bake cupcakes for 21 to 23 minutes.

  6. Cool them completely on a wire rack.

Fill

  1. Core the cooled cupcakes and fill with pureed preserves or custard.

Fry

  1. Fry the cupcakes quickly to make them golden brown.

  2. Using a sifter, sprinkle the doughnut cupcakes with confectioner’s sugar and serve with coffee.

About

Description:

Recipe adapted from Maida Hatte’s VegNews Magazine.

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1 Comment

Shoshana •

Fry after filling? How do you avoid mess in the pot from the filling? And they picture shows the papers still on, do you fry with the paper? Deep fry?

Malka Samson •
Reply to Shoshana

Ha..I was just going to ask the same question. How do you fry a cupcake?
I guess I'm wondering "why"...would you want to fry one anyway since this recipe was for a healthier "baked" hanukkah dessert.