Jam doughnut cupcakes

This is a recipe from Veg News Magazine and the smell awesome. I've never been a fan of doughnuts, cinnamon, jam/jelly or iced but I thought these would be interesting to taste. According to the original recipe, the cakes are better if you let them cool and sit for 24 hours before eating and to use the cheapest jam possible. Well, a) there is no way my family would let any cake sit for that long before eating and b) I had blackberry jam in my fridge so that is what I used. I warmed the jam in the microwave for half a minute to make it easier to use.

Jam Doughnut Cupcakes

Ingredients:

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 2 tablespoons cornflour
• 1-1/2 cups plain flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon bicarb soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup plus 2 tablespoons sugar
• 2 teaspoons vanilla
• 1/3 cup red jam

Preheat oven to 180C and line a cupcake tin with paper liners.
In a small bowl, combine the soymilk, vinegar, and cornflour and set aside.

In a large mixing bowl, sift together flour, baking powder, bicarb soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients.

Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture. Add the oil, sugar, and vanilla, and mix well.

Fill the liners with batter about full. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.

Bake cupcakes for 20 to 23 minutes.

Sprinkle with powdered sugar when cold if you want to eat them immediately or wait for 24 hours to sprinkle with sugar if you can hold off that long.