18 Servings
40 Minutes
Allergens
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.
