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.
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.