Paleo Jelly Donut Cupcakes Recipes
PALEO JELLY DONUT CUPCAKES
Paleo. No gluten. Awesome.
Provided by Chris Denzer
Categories Cupcakes
Time 40m
Yield 12
Number Of Ingredients 10
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
PALEO JELLY DONUT CUPCAKES
Paleo. No gluten. Awesome.
Provided by Chris Denzer
Categories Cupcakes
Time 40m
Yield 12
Number Of Ingredients 10
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
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
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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