Serves: 10 cupcakes
Ingredients
- 3 large eggs
- ½ cup applesauce
- ½ cup grapeseed oil
- ½ cup honey
- 1 tablespoon vanilla extract
- ½ cup coconut flour
- ½ teaspoon Celtic sea
- salt
- ¼ teaspoon baking soda
- ½ cup jam
- 1 tablespoon arrowroot powder
- 2 tablespoons xylitol
Instructions
- In a food processor combine eggs, applesauce, 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 to fill, 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 the 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 the top of each cupcake.
- Cool and serve.
