Paleo Jelly Donut Cupcakes Food

PALEO JELLY DONUT CUPCAKES

Paleo Jelly Donut Cupcakes image

Paleo. No gluten. Awesome.

Provided by Chris Denzer

Categories Desserts Cakes Cupcake Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup applesauce
½ cup coconut oil, melted
3 large eggs eggs
3 tablespoons honey
1 tablespoon vanilla extract
½ cup coconut flour
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon almond milk, or as needed
½ cup raspberry jam, or as needed

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

Jelly Donut Cupcakes image

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

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

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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