Not-who-you-think (sanguineempathy) wrote in vegancooking,
Not-who-you-think
sanguineempathy
vegancooking

  • Mood:

Figgy Piggy

So I took
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. 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.(veganomicon - moskowitz/romero)

and tweaked it to be Orange-Chocolate Fig. Substituted Blood-Orange Vinegar for the Apple-Cider kind. Then used Orange Flavouring 2/1 with Vanilla. For filling - used a whole jar of FiCoco - fig & cocoa spread you can find in Whole Foods. Had one this morning - Amazing!!

Bit of a luxury ... but well worth it
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