Friday, February 8, 2008

Jelly Donut Cupcakes

Isa is a freakin' genius. A donut cupcake? You better believe it! These tasty treats from Veganomicon were the perfect end to an intensely busy work week. Not only are they delicious, they are fun to bake. The filling is placed on top of the batter and it magically sinks into the cupcake as it bakes. I actually ran out of jam (time to go shopping), so I pressed a few chocolate chips into the center of the remaining cupcakes. The boys loved them.

10 comments:

Jenny said...

I've been reading your blog and I have to just comment and say, your food looks awesome! I will definitely be back for some ideas, thanks for posting your yummy foods!

mustardseed said...

COOL! What kind of jam did you use?

trina said...

Nice picture!

Vegan Dad said...

I used strawberry, but next time will try grape just to shake things up.

Cravin' Veggies said...

Ooh, ooh... I wonder if you and do PB&J together?!?

mustardseed said...

that's an idea! I love PB&J..

Anonymous said...

I made these for donut day- Fat Tuesday- they were well enjoyed.

Shellyfish said...

Hi Vegan Dad,
This is my first visit to your blog and I think it's great. I usually have a soft-spot for folks from Northern Ontario (I'm from a US border town in Northern Michigan but definitely more identified with the Canadian side).
I also love your pics- I'm just learning to do get pics on my blog, so they are pretty silly yet.
I'm a Vegan Mum, and I see you've got lots of great tot-friendly stuffs, so right on for the inspiration.
Cheers,
Shellyfish

Anonymous said...

first- love your blog. i have made your dishes for my family (my completely ommivorous family) and i think i may be slowly converting them!

anyhow. i made these as well and, though they tasted great, they were ugly. the jelly wasn't absorbed, so there was a deep dent in the top of every one. i covered them in buttercream icing, which was just too sweet for them. how can i prevent this next time? i used a heaping teaspoon like the recipe called for, was it too much? maybe a different temperature? thanks!

Vegan Dad said...

Anon,
I find that it's all about the jam for these cupcakes. You really need to get the cheap and nasty stuff because it has the right density to sink into the cupcake but not sink to far. If your jam is to thin, it seems to plummet right through the cupcake and end up on the bottom--which is not great when you take the liner off. Or, I have seen other blogs with the same problem that you had--cupcakes with half-sunk jam that look slightly rude. Experiment with different jams, and make sure the jam is warm when you put it in--not too hot or cold. Or, email Isa and she what she says.