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.

my coy, partially dressed tin

and then there was baking:

best cover them up with some kind of delicious dust

that’s better

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: