Paleo Jelly Donut Cupcakes Food
PALEO JELLY DONUT CUPCAKES
Paleo. No gluten. Awesome.
Provided by Chris Denzer
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Blend applesauce, coconut oil, eggs, honey, and vanilla extract in a food processor or using an immersion blender. Transfer mixture to a large bowl; stir in coconut flour, salt, and baking soda until batter is solid, yet easily spooned. Thin mixture with almond milk if needed. Fill prepared muffin cups about 2/3-full with batter; spoon and swirl raspberry jam into each cup.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 18.7 g, Cholesterol 46.5 mg, Fat 11.2 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 9.1 g, Sodium 142 mg, Sugar 14.1 g
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/
Provided by Elanas Pantry
Categories Dessert
Time 35m
Yield 10 cupcakes (about), 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 472.3, Fat 31.1, SaturatedFat 3.8, Cholesterol 158.6, Sodium 443.9, Carbohydrate 42.6, Fiber 0.9, Sugar 26.4, Protein 4.9
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