Part 127 (2/2)

1 teaspoon apple cider vinegar

2 tablespoons cornstarch

1 cups all-purpose flour

teaspoon baking powder

teaspoon baking soda

teaspoon ground nutmeg

teaspoon salt

cup canola oil

cup plus 2 tablespoons granulated sugar

2 teaspoons pure vanilla extract

About cup raspberry jam or preserves (you can use strawberry or grape if you prefer)

2 tablespoons confectioners' sugar

PREHEAT THE oven to 350F. Pour the soy milk, vinegar, and cornstarch into a measuring cup and set aside. Line a 12-cup m.u.f.fin 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 to pour your wet ingredients into.

Stir the soy milk mixture with a fork to dissolve the cornstarch, then pour into the flour mixture. Add the oil, granulated sugar, and vanilla. Stir until well combined.

Fill the cupcake liners about three-quarters full with batter. Place a heaping teaspoonful of jam on 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 of that and it will sink in.

Bake for 21 to 23 minutes. You can't really do a toothpick test here because of the jelly filling, but the cupcakes should be done by this point. The tops should be firm.

The cheaper your jam, the more authentic your donut will taste, so skip the organic spreadable fruit stuff here and go for the bright red, ambiguously ”berry”-flavored supermarket brand. The cops down at the station will thank you for it.

The trick to these cupcakes is to leave them out in a cool place overnight, so make these a day ahead if you can, although it's fine if you can't wait.

Remove from the oven and let cool completely on wire racks.

Once cooled, set them someplace cool and dry, and leave uncovered. If it's winter, leave them in your coldest room. If it's summer, leave them somewhere air-conditioned, if possible. If it's not possible, don't sweat it-just don't leave them anywhere very warm. Let them sit overnight and preferably up to 24 hours. This will make the tops dry and a little bit crispy and more donutlike.

Sprinkle with confectioners' sugar (using a sifter if you have one). Serve with coffee.

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