Jelly Donut Cupcakes
These gluten free Jelly Donut Cupcakes are filled with yummy raspberry jam and oozing with fruity goodness. http://www.elanaspantry.com/jelly-donut-cupcakes/
READY IN: 35mins
SERVES: 4-6
YIELD: 10 cupcakes (about)
UNITS: US
INGREDIENTS
Nutritionfor the cupcakes
- 3
- 1⁄2cup applesauce
- 1⁄2cup grapeseed oil
- 1⁄2cup agave nectar
- 1tablespoon vanilla extract
- 1⁄2cup coconut flour
- 1⁄2teaspoon celtic sea salt
- 1⁄4teaspoon baking soda
for the filling
- 1⁄2cup raspberry jam
- 1tablespoon arrowroot
for the topping
- 2tablespoons xylitol sugar
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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.
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