When you look at this ingredient list, the egg to flour ratio is kind of crazy. I did at first wonder if I was making little jelly omelets. They were definitely cupcakes, though, although slightly undercooked ones unfortunately. Because of the jelly in the middle, you have to test them on the side to see if they are cooked, but the sides of baked goods cook faster than the middle, so it’s a bit misleading. Even so, you can definitely get the jelly donut vibe from these, and the slightly under done-ness hasn’t stopped us from eating them!

Ingredients:

• 3 eggs
• 1/2 cup applesauce
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar (I used honey, it’s what we have)
• 1 tablespoon vanilla extract
• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/2 cup raspberry jam
• 1 tablespoon arrowroot powder
• 2 tablespoon xylitol (I’d probably just use powdered sugar in the future)

Combine the eggs, apple sauce, grapeseed oil, agave nectar, and vanilla in a food processor and pulse together.

Add the flour, sea salt, and baking soda and pulse again a few more times to combine. It’s much more liquid-y than a standard cake batter.

Let the batter stand for several minutes to thicken, and preheat the oven to 350 degrees. Stir together the jam and arrowroot.

Line a cupcake tin with papers. Perhaps cupcake papers older than you are?

29 cents!

I wasn’t positive I’d get 10 out of this, so started of filling only 9 papers, but in the end had enough batter for 10 cupcakes.

Spoon two tablespoons of batter into each cupcake paper.

Top with a heaping teaspoon of the jam mixture.

Cover the jam with a third tablespoon of batter.

Bake 20-25 minutes. Like I said, should have gone closer to 25.

Let cool several minutes, then sprinkle with the xylitol/powdered sugar. The recipe I followed noted that if you sprinkle it on too soon, it will just melt in and not be visible, but if you wait too late, it won’t stick on. For me, 20 minutes was too much cooling, and the xylitol is not well attached. Try 10 or 15?

Sunken, because they weren’t fully baked. Still delicious!

Still not sure how that ridiculous ingredient list came to be, but I’m glad I tried it!

Gluten-Free Jelly Donut Cupcakes

From Elana’s Pantry.

• 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 sea salt
• 1/4 teaspoon baking soda
• 1/2 cup raspberry jam
• 1 tablespoon arrowroot powder
• 2 tablespoon xylitol or powdered sugar

Combine the eggs, apple sauce, grapeseed oil, agave nectar, and vanilla in a food processor and pulse together. Add the flour, sea salt, and baking soda and pulse again a few more times to combine, then let stand several minutes to thicken.

Meanwhile, preheat the oven to 350 degrees and line 10 cups of a cupcake pan. Stir together the jam and arrowroot.

Spoon two tablespoons of batter into each cupcake paper, add a heaping teaspoon of the jam mixture, and cover with a third tablespoon of batter.

Bake 20-25 minutes. Let cool several minutes, then sprinkle with the xylitol/powdered sugar.