Jelly Donut Cupcakes

READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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