[recipe] Vegan Jelly Donut Cupcakes

One of the wonderful things about roller derby is that we constantly have bake sales, so I get to try out new recipes and force them on people ^_^  And because I'm sick of every bake sale being your typical box mix, full flour and sugar crap, I'm always the weirdo that makes alternative faire.  This week, vegan cupcakes!

Someone shared this wonderful recipe with me from Alicia Silverstone's blog "The Kind Life".  Now, I am violently opposed to PETA and its practices, and was really heartbroken when she decided to be a spokes person for them, but I will give her credit for living consistently and true to her values.

So.  Vegan Jelly Donut Cupcakes.  I could not stop eating the batter!  I mixed up two batches, adding 1/2 C cocoa powder to the second one.  I don't know if this is what made them fluff up so much, or that since I mixed them up second, the vinegar and baking soda hadn't gone flat by the time I stuck them in the oven.  Or it could also be that I used coconut oil in the vanilla batch and crisco in the chocolate...

DRY INGREDIENTS:  Sift together in mixer bowl

1 1/2 C of flour

3/4 tsp. of baking powder

1/2 tsp. of baking soda

1/2 tsp. of salt

1/2 C cocoa powder (optional)

WET INGREDIENTS:  Mix in measuring cup

1 C of soymilk (I used almond milk)

1 tsp. of apple cider vinegar

2 tbsp. of cornstarch

3/4 C of plus 2 tbsp sugar (light brown is nice)

2 tsp. of vanilla

1/3 C of canola oil (I used coconut oil for one, crisco for the other)

1) Preheat the oven to 350F.  Line cupcake tin with paper liners.

2) Start the mixer with the paddle attachment, slowly pouring in the wet ingredients and oils.

3) Once everything is incorporated, scoop batter into paper cups and add fillings.

4) Bake 21-23 minutes, until toothpick comes out clean.

I got a great 1 tbsp ice cream scoop the other day.  It is wonderful for not spilling the batter EVERYWHERE!  Two scoops per cupcake, and significantly better portioning!

FILLINGS: 1/2 tbsp per cupcake

1) Candied ginger:  Fill liner with batter, press ginger into the center.

2) Cinnamon apples:  Chop up an apple (Granny Smith here) and place in a small pot with a bit of water and a lot of cinnamon.  Heat until the apples start to dry out so they don't make the cupcakes soggy.  Press into the center of the batter.

3) Strawberry:  Pit and chop up strawberries and stew in small pot with a little bit of water until they dry out and have a jam-like consistency.  Spoon into center of battered cups.

4) Bananananana:  Slice banana into 1/2" chunks and lightly cook in a dry pan.  Add one scoop of batter to tin, place banana slice in center, add second scoop of batter.  Top with another slice of banana.

5) Peanut butter:  Add one scoop of batter to tin, place small scoop of peanut butter in center, add second scoop of batter.  Top with a couple of peanuts.

6) Cry You American Pansies:  Between the two scoops of batter, add small chunks of Chocolate Abuelita (vegan!) and red pepper flakes.  Top with pepper flakes.