Amazing, kid-friendly jelly donut cupcakes perfect for kids who have to eat gluten-free foods. From Gluten-Free Cupcakes by Elana Amsterdam.
For the Cupcakes:
- 3 eggs
- ½ cup apple sauce
- ½ cup grapeseed oil
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- ½ cup coconut flour
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
For the Filling:
- ½ cup raspberry jam
- 1 tablespoon arrowroot powder
- for the topping:
- 2 tablespoons xylitol
- 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
Makes about 10 cupcakes