Jelly Donut Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 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
• 1/2 cup raspberry jam
• 1 tablespoon arrowroot
• 2 tablespoons xylitol sugar

Recipe

• 1 in a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together.
• 2 pulse in coconut flour, salt and baking soda.
• 3 allow batter to sit and thicken just a bit.
• 4 to prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
• 5 next, line a cupcake tin with unbleached paper liners.
• 6 spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
• 7 spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
• 8 spoon another tablespoon of batter onto cupcakes to cover jam mixture.
• 9 bake at 350° for 20-25 minutes.
• 10 remove cupcakes from oven and allow to cool for 20 minutes.
• 11 spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake.
• 12 cool and serve.