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Shamash Sufganiyot Cupcakes


Submitted by Emma Lauchheimer


Yield: 18 cupcakes


Preheat oven to 350 degrees Fahrenheit.


Line muffin pans with 18 paper liners.


In a medium bowl with mixer at medium speed, beat in sugar, butter/margarine, and oil until creamy. Beat in eggs and vanilla.


In a medium bowl, combine the flour, salt, and baking powder. Stir with a fork. Add into the creamed mixture. Stir in the soy milk/milk, one and a half tablespoons jelly, and orange juice. Mix until batter is smooth.


Fill each muffin cup two-thirds the way full with batter. Take 1/2 teaspoon of jelly and mix it into each muffin cup. Bake for 23-25 minutes, until a toothpick inserted in center comes out clean and tops are golden.


When cool, stick a (narrow-mouthed) funnel through the cupcake and fill the hole with jelly. Put powdered sugar in a funnel and shake the funnel.