Breakfast

Jelly Donut Cupcakes is for Breakfast, Dessert.

Jelly Donut Cupcakes takes 5 minutes to prepare.

Jelly Donut Cupcakes takes 20 minutes to cook.

Jelly Donut Cupcakes makes 10 servings.

The ingredients for Jelly Donut Cupcakes are:

for the cupcakes:
3 eggs
? cup apple sauce
? cup butter
? cup sugar free syrup
1 tablespoon vanilla extract
? cup coconut flour
? teaspoon celtic sea salt
? teaspoon baking soda

for the filling:
? cup raspberry jam
1 tablespoon arrowroot powder

for the topping:
2 tablespoons xylitol

Here is how you make Jelly Donut Cupcakes:

In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse togetherPulse in coconut flour, salt and baking sodaAllow batter to sit and thicken just a bitTo prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorouslyNext, line a cupcake tin with unbleached paper linersSpoon 2 heaping tablespoons cupcake batter into each cupcake linerSpoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake linerSpoon another tablespoon of batter onto cupcakes to cover jam mixtureBake at 350? for 20-25 minutesRemove cupcakes from oven and allow to cool for 20 minutesSpoon a scant ? teaspoon of xylitol ?sugar? onto top of each cupcakeCool and serveServing Size: 10Number of Servings: 10Recipe submitted by SparkPeople user OLYACARLIN.

The nutritional information for Jelly Donut Cupcakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 166.6

• Total Fat: 12.3 g
• Cholesterol: 80.7 mg
• Sodium: 81.9 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 4.6 g
• Protein: 3.9 g

The dietary needs meet for Jelly Donut Cupcakes is Gluten Free