So Vox is closing down. That means my cupcakes and I will have to find a new place to live. Sigh. I will keep you updated.
In the meantime, how about one last cuppie to drown our tears in? Don't worry, this is a happy cupcake made for some kids on our block. A special Sunday Brunch just for the kids.
And MUCH BETTER than an ordinary jelly donut! Dig in!
Raspberry Plum Jelly Donut Cupcake
2 cups all purpose flour
Egg Replacer for 3 eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable margarine
¾ cup agave syrup
3 teaspoons vanilla
½ cup diced plums
Preheat oven to 350 degrees and line tins
with cupcake liners. Cream margarine and
agave two minutes – beat in vanilla.
Mix all dry ingredients together
and then add the resting of ingredients.
Fill liners 2/3 full and bake 20 minutes until done.
Cool completely.
Raspberry Butter cream
¼ cup vegetable shortening
¼ cup vegetable margarine
Dash of salt
1 tsp vanilla
3 tbsp raspberry juice
5 cups powdered sugar
Beat ingredients together, refrigerate until cold and then pipe on top of cuppies.
Garnish with piece of vegan jelly donut.
12 Cuppies
Jelly Donuts
4 to 4 1/2 cup white bread flour, plus more for dusting
1 teaspoon salt
1 envelope dry active yeast (2 1/2 teaspoons)
1 cup lukewarm soy creamer
2 tablespoons sugar
Replacer for 2 eggs
2 tablespoons vegetable margarine, melted and cooled
1/2 cup preserves of choice (I did a fresh raspberry plum combo)
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts (if you like)
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a
small bowl, combine the creamer and 2 tablespoons sugar. Add with the remaining
creamer to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of
the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes
and add to the flour.)
Add the replacer and margarine to the flour mixture. Begin to mix the
ingredients into a soft, but not sticky, dough. Add a little extra creamer, 1
tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the
dough out onto a lightly floured surface and knead until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled
in size, about 2 hours.
Punch down the risen dough. Turn out onto a lightly floured surface and knead
for a few seconds. With a lightly floured rolling pin, gradually roll out the
dough to about 1/2-inch thick. When rolling dough, let it rest periodically to
relax. Cut out into 3 to 4-inch rounds with a lightly floured cookie cutter.
Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured
baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise
in a warm spot until doubled in size, about 20 minutes.
Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable
oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and
puffed, turning frequently, 5 to 7 minutes.
Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined
with granulated sugar and cinnamon mixed together. Let cool slightly and fill a
pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the
tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons
preserves into them and serve.
Yields around 12
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