After my whirlwind work trip to Connecticut it was hard to settle back into a normal routine. Tonight, neither the Hubs nor I were really feeling like eating dinner, although our late (and huge) lunch at Rein's NY Style Deli (check back for the post on Rein's) on the way home may or may not have had something to do with that. I also have really been having a hankering for cupcakes (what's with all of the food hankerings of late?) so I thought that cupcakes for dinner would be an excellent choice.
To make myself feel a little better about the cupcakes-for-dinner plan (and to justify the constant purchasing of new cookbooks) I decided to check Veganomicon (by the ever-so-talented Isa Chandra Moskowitz & Terry Hope Romero) to see if there might, just maybe, by a cupcake recipe. There turned out to be several (who knew). As with the last time I baked something that was meant to be vegan, these cupcakes ended up being only mostly-vegan because again I didn't have soy milk in the house (unless you count hazelnut soy creamer). So I substituted the last of my buttermilk and used mostly white wheat white flour (we were nearly out of all purpose flour - these are the things that happen when cooks try to bake). The lovely ladies who initially created this recipe suggested that you let the cupcakes sit out for about 24 hours to let the tops harden so that they taste more like jelly donuts. They have clearly never met the Hubs and I, but if you can wait the recommended 24 hours then more power to you!
I am typing this up as the cupcakes bake and the Hubs just turned to me to unsuspectingly ask, "Is the oven on?" He then asked me what I was making and when I told him that it was jelly-filled cupcakes he got really excited. Apparently the Hubs is a definite fan of the cupcakes-for-dinner plan (which is why he's such a keeper). That too makes me feel better about my decision.
1 cup soy or rice milk (I used buttermilk)
1 tsp apple cider vingear (only if using soy or rice milk)
2 tbsp cornstarch
1 1/2 cups all purpose flour (I did 1 cup whole wheat white and 1/2 cup all purpose)
3/4 tsp baking powder
1/ 2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 cup canola oil
3/4 cup plus 2 tbsp granulated sugar
2 tsp vanilla extract
raspberry preserves (or any other jam lurking in your fridge that suits your fancy)
Preheat the oven to 350 degrees. If you are using soy (or rice) milk add the vinegar and the corn starch to the soy (rice) milk in a measuring cup and set aside. The recipe suggests that you line a 12-cup muffin tin with paper liners, but I don't have paper liners and only have a 6-cup muffin tin (isn't bigger always better when it comes to baked goods?) so I sprayed my muffin tin with cooking spray.
In a large mixing bowl sift together (or dump unceremoniously) the flour, baking powder, baking soda, nutmeg and salt (if you went the buttermilk route, add in the cornstarch too). Mix together the dry ingredients and create a well in the center for the wet ingredients. Stir in the milk (of whatever variety), oil, sugar and vanilla. Stir until all of the ingredients are well combined.
Fill the muffin cups about three-quarters full with batter. Place a heaping teaspoonfull of jam in the center of each cupcake. You don't need to press down the jam or do anything else; the baking will take care of all of that and it will sink in.
Bake for 21 to 23 minutes. You can't really test the doneness with a toothpick because of the jam in the center of the cupcakes, but the tops of the cupcakes will be firm and golden. Once the cupcakes are cooled you can set them aside for up to 24 hours and then sprinkle with confectioner's sugar before serving. Or (and this is a completely viable option) enjoy them as soon as they are cool enough to no longer burn your mouth. Bon Appetit!
P.S. - The Voice Of Experience would like me to tell you that (a) the paper lining thingys turned out to be a good idea after; (2) there is a big difference between "heaping" and "overfilling;" and (d) don't try to take the cupcakes out of the muffin tin before they are cool (or use paper liners, see "a").
Makes 6
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