Cherry filled Donut Cupcakes

Cherry Filled Donut Cupcakes

½ cup vegetable oil (4fl oz rapeseed)
¾ cups sugar (6 oz dry cup measure)
½ cup 4oz Apple Sauce (2 egg replacement)
5ml vinegar or lemon juice (I used sherry vinegar)
1 tsp vanilla extract
1 1/2 cup flour (12 oz dry cup measure)
1 tsp baking powder
Pinch of salt
1 cup oat milk (8fl oz or whatever milk you'd like)

For the filling 3tbsp morello cherry jam
¾ cups cherry pie filling

For the cupcakes: Preheat oven to 180degrees C.

Whisk together vegetable oil, sugar, apple, vinegar and vanilla extract until foamy looking.
Sift in flour, salt, and baking powder and fold in the milk.

Beating this flour mixture well won't hurt as there is no egg so the gluten is all that is holding it together. If you use Gluten Free flour this goes double and use plenty of Xanthan Gum!

Pour batter into 12 lined cupcake moulds, it's a reasonably wet batter.
Fill cupcake liners 3/4 full. Bake 18-20minutes or until a toothpick comes out clean when you poke it in the middle.

Remove from oven and let cool, after 1-2 minutes move to cool on a wire rack.

Mix cherry jam and pie filling together until smooth and well combined. Microwave for a few minutes to make it stickier and allow to cool.

When the cupcakes have cooled, carefully cut down into the top of a cupcake to remove a ‘plug’ of cake (as if you are cutting to make ‘wings’ as in a fairy cake but deep enough to form a well.)

Move the tops upside down next to the cake they came from, then place a generous spoonful of jam into the hole and press the top piece you just removed, back into the hole.

You could dust the tops with icing sugar (or if you can't be bothered to cut the tops off to make “donuts” either syringe it in, pipe it in or even just dump it on top.

You can use any fruity jam type filling for these cupcakes, or caramel, dulce du leche or frosting or anything else you fancy.

ORIGINAL ADAPTED FROM thevietvegan.com/fluffy-vegan-vanilla-cupcakes Lisa Le