Chapter One: Jelly Donut Cupcakes from the delightful Veganomicon cookbook. Because one has to start somewhere and a doughnut masquerading as a cupcake seems like a logical place to begin.
They’re made with plain flour and soy milk, with baking powder, baking soda and apple cider vinegar as a trio of raising agents and cameo appearances from canola oil, sugar, vanilla and cornstarch. The star, though, is the raspberry jam: once the cupcake mixture is dispatched into its little paper cases, the jam is dropped on top and sinks to the middle of the bun.
and then there was baking:
I forgot to check out the vegan credentials of the jam until after these micro cakes were in the oven – I’m presuming some jams are made with gelatin. Happily this one contained pectin instead.
For your viewing pleasure, here is a reminder of the importance of choosing a good jam: