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.
Jelly Doughnut Cupcakes (Egg-Free)
- Cooking and Prep: 1 h
- Serves: 12
Make the Cupcakes
Preheat the oven to 350 degrees Fahrenheit. Line cupcake tins with paper liners.
Combine the soy milk, vinegar, and cornstarch and set aside.
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
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.
Fill the liners three-quarters full with batter. Bake cupcakes for 21 to 23 minutes.
Cool them completely on a wire rack.
Core the cooled cupcakes and fill with pureed preserves or custard.
Fry the cupcakes quickly to make them golden brown.
Using a sifter, sprinkle the doughnut cupcakes with confectioner's sugar and serve with coffee.
Recipe adapted from Maida Hatte’s VegNews Magazine.