Berry Donut Cupcakes



Preheat oven to 180 degrees Celsius. Line a cupcake tin with paper cases. In a large mixing bowl, sift together plain flour, baking powder, baking soda, nutmeg and salt. Create a well in the centre of the flour mixture. Combine the soy milk, vinegar and cornflour and stir until smooth, then add to the flour mixture. Add the oil, sugar and vanilla and mix well.

Fill the cases three-quarters full with batter. Place a heaped spoonful of jam into the centre of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking. Bake cupcakes for 20-25 minutes. Cool completely on a wire rack, and then allow to set uncovered overnight in a cool and dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with icing sugar and serve with coffee or tea.


  • 1 1/2 C plain flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 C soy milk
  • 1 tsp apple cider vinegar
  • 2 Tbsp cornflour
  • 1/3 C canola oil
  • 3/4 C + 2 Tbsp sugar
  • 2 tsp vanilla
  • 1/3 C berry jam
  • 2 Tbsp icing sugar