Jelly Donut Cupcakes

for the cupcakes:
3 eggs
½ cup apple sauce
½ cup butter
½ cup sugar free syrup
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

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user OLYACARLIN.