Jelly Donut Cupcakes - cooking recipe

Ingredients

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

Preparation

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\u00b0 for 20-25 minutes.
Remove cupcakes from oven and allow to cool for 20 minutes.
Spoon a scant 1/2 teaspoon of xylitol \"sugar\" onto top of each cupcake.
Cool and serve.