Jelly Donut Cupcakes
Ingredients:
for the cupcakes
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup grapeseed oil
- 1/2 cup agave nectar
- 1 tablespoon vanilla extract
- 1/2 cup coconut flour
- 1/2 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
for the filling
- 1/2 cup raspberry jam
- 1 tablespoon arrowroot
- for the topping
- 2 tablespoons xylitol sugar
Directions:
- In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together.
- Pulse in coconut flour, salt and baking soda.
- Allow batter to sit and thicken just a bit.
- To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
- Next, line a cupcake tin with unbleached paper liners.
- Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
- Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
- Spoon another tablespoon of batter onto cupcakes to cover jam mixture.
- Bake at 350° for 20-25 minutes.
- Remove cupcakes from oven and allow to cool for 20 minutes.
- Spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake.
- Cool and serve.