Jelly Donut Cupcakes

Makes 12 cupcakes. Takes 40 minutes.

1 cup soy or rice milk
1 tsp apple cider vinegar
2 tbsp cornstarch
1 1/2 cups all-purpose flour
1/4 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 pure vanilla extract
1/3 cup raspberry preserves
2 tbsp confectioners' sugar

Preheat the oven to 350 degrees. Pour the soy milk, vinegar and cornstarch into a measuring cup and set aside. Line a 12 cup muffin pan with paper cupcake liners.

In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour and pour your wet ingredients into. Stir the soy milk mixtue with a fork to dissolve the cornstarch, then pour into the flour mixture. Add the oil, granulated sugar and vnilla. Stir until well combined.

Fill the cupcake liners about 3/4 cup full with batter. Place a heaping teaspoonful of jam in the center of each cupcake. You don't need to press down on the jam or do anything else; the baking will take care of all that.

Bake for 21 to 23 minutes. You can't really do a toothpick test here but the cupcakes should be done by this point. The tops should be firm. Remove from the oven and let cool completely on wire racks.

Once cooled, set them someplace cool and dry, and leave uncovered. Let them sit overnight and preferably up to 24 hours. This will makes the tops dry and a little bit crispy and more donut-like. Sprinkle with confectioners' sugar.