Jelly Donut Cupcakes

• for the cupcakes
• 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
• for the filling
• 1/2 cup raspberry jam
• 1 tablespoon arrowroot
• for the topping
• 2 tablespoons xylitol sugar

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 350u0b0 for 20-25 minutes.
10. Remove cupcakes from oven and allow to cool for 20 minutes.
11. Spoon a scant 1/2 teaspoon of xylitol "sugar" onto top of each cupcake.
12. Cool and serve.

cupcakes, eggs, applesauce, grapeseed oil, nectar, vanilla, coconut flour, celtic sea salt, baking soda, filling, raspberry jam, arrowroot, topping, xylitol sugar

Taken from www.food.com/recipe/jelly-donut-cupcakes-423473 (may not work)