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Jelly Donut Cupcakes

Posted By Elana Amsterdam On May 4, 2010 @ 12:27 pm In cupcakes,desserts | 86 Comments

raspberry jelly donut doughnut cupcakes gluten free

In honor of Celiac Awareness Month, I have decided to make May my own personal cupcake month.  Today’s post is Jelly Donut (or Doughnut) Cupcakes, and I’m going to attempt to do a gluten free cupcake recipe every time I post in May –wish me luck!

These gluten free Jelly Donut Cupcakes are filled with yummy raspberry jam and oozing with fruity goodness.  My husband liked them so much that he took the entire batch to his office to (hopefully) share with his co-workers.  That is saying a lot since my sweetie is more of a chocolate guy than a fruity, vanilla type.

Jelly Donut Cupcakes

  1. In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together
  2. Pulse in coconut flour, salt and baking soda
  3. Allow batter to sit and thicken just a bit
  4. To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously
  5. Next, line a cupcake tin with unbleached paper liners
  6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner
  7. Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner
  8. Spoon another tablespoon of batter onto cupcakes to cover jam mixture
  9. Bake at 350° for 20-25 minutes
  10. Remove cupcakes from oven and allow to cool for 20 minutes
  11. Spoon a scant ½ teaspoon of xylitol “sugar” onto top of each cupcake
  12. Cool and serve

Makes about 10cupcakes

Just a tip about getting the xylitol “sugar” to adhere to the cupcakes –allowing the cupcakes to cool for 20 minutes allows the sugar to stick without melting into the cupcakes completely.  If you wait until the cupcakes are completely cool, then the “sugar” will not stick and will just roll off.

My children enjoyed these cupcakes as much as my husband did.  They thought the “sugar” on top was really neat.  Some people (like myself) cannot digest xylitol very well.  For those types, you may wish to omit the xylitol topping from a couple of the cupcakes.

Just a reminder, I have a really nice cupcake recipe in my cookbook, The Gluten-Free Almond Flour Cookbook.  I also have some cupcake recipes on this website.

What is your favorite cupcake (regular or gluten-free?) What cupcakes would you like to see recipes for during the Elana’s Pantry cupcake festival?  Leave a comment and let me know!

Also, If you would like to be notified every time I post a new cupcake recipe you can sign up for email updates (if you aren’t signed up already). Or follow me on Twitter.


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