Jelly Donut Cupcakes
Source of Recipe
Marla
List of Ingredients
Jelly Donut Cupcakes
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
Recipe
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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