- Average
- Average budget
Ingredients
- or the cupcakes:
- 3 eggs
- ½ cup apple sauce
- ½ cup grapeseed oil
- ½ cup agave nectar
- 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
Preparation
Step 1
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
Makes about 10cupcakes