Suffice it to say, the jar is now empty... Hehe. It made some darn good pasta, though!
Also, this week I made jelly filled cupcakes from Veganomicon. Unfortunately I put to much jelly on them and they're not really filled with jelly... (In the recipe, you top the cupcakes with a teaspoon of jelly and as the cupcake bakes, it consumes the jelly and creates a jelly filled cupcake. Mine just sort of had large gapping jelly filled holes in them... xD)
I had one come out alright.
But most of them looked like this: (Ignore the kitty nose)
They taste amazing though!! I'm definitely going to make these again sometime with less jelly.
Jelly Donut Cupcakes
1 cup non dairy milk
1 teaspoon apple cider vinegar
2 tablespoons cornstarch
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
About 1/3 cup jam (it says that the cheaper kind makes them taste more like jelly filled donuts. I used Safeway brand raspberry preserves.)
2 tablespoons powdered sugar
Preheat oven to 350. Mix the milk, vinegar and cornstarch and set aside. Sift the flour, baking powder, baking soda, nutmeg and salt. Make a well in the dry ingredients and add the milk mixture. Add the oil, sugar and vanilla. Stir until well combined. Fill cupcake liners about 3/4 full with batter. Place a heaping teaspoon of jelly in the center of each cupcake. (I added waaaay more than this, by the way. They'll probably close if you only use a teaspoon.) You don't need to press down or anything. Bake for 21-23 minutes. You can't do a toothpick test because of the jelly, but they should be done by now. Remove and let cool completely on wire racks. Once cooled, set them someplace cool and dry, and leave uncovered. Leave them in your coldest room, if possible and let them sit overnight or up to 24 hours. This will make them a little bit crispy and more donut-like. Sprinkle with confectioners' sugar. (I forgot to do that.)