Jelly Donut Cupcakes (these are healthier than they sound!)

I wanted to find a new Specific Carbohydrate Diet-legal “treat” to make for my daughter and me, so I was thrilled to see a posting by Stacey on the Breaking the Vicious Cycle Yahoogroup for Jelly Donut Cupcakes.

Stacey adapted this recipe from a recipe posted at Elana’s Pantry. Elana’s recipe looks delicious so if you don’t have major dietary restrictions, you might want to check out her recipe.

The modified Jelly Donut Cupcakes turned out pretty well and were gone within a day. I actually made two batches over the weekend, and they didn’t last through Monday!

Here’s how to make them (credit to Stacey for the adapted version):

CUPCAKES
– 3 eggs
– ½ cup applesauce (if you follow SCD, you need to make your applesauce*)
– ½ cup grapeseed oil
– ½ cup honey
– 1 tablespoon vanilla extract
– ½ cup coconut flour
– ½ teaspoon sea salt
– ¼ teaspoon baking soda

JELLY FILLING
– ½ cup fruit jam (if you follow SCD, you need to make this jam**) – I used frozen, organic mixed berries
– 1 tablespoon coconut flour

PUT IT ALL TOGETHER
1. Combine eggs, applesauce, grapeseed oil, honey and vanilla in a food processor
2. Pulse in coconut flour, salt and baking soda
3. Allow batter to sit and thicken just a bit
4. Prepare the filling by combining the raspberry jam and coconut flour in a small bowl and stir until blended (watch out for pockets of flour)
5. Line a cupcake pan with paper liners
6. Spoon two heaping tablespoons cupcake batter into each cupcake liner

7. Spoon one 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 minutes
10. Remove cupcakes from oven and allow to cool for 20 minutes and then serve

* To make applesauce:
1. Peel, core and cube apples, preferably organic due to pesticides
2. Place apple cubes in an oven-safe dish and add fill dish with 1/4 water
3. Drizzle honey and sprinkle cinnamon on top of apples
4. Cover and bake at 350° for 45 minutes
5. Remove from oven, let cool and then place baked apples in a blender or food processor to make into the sauce.
6. Store applesauce in a mason jar in the fridge.

The cupcakes looked “normal” for about a minute, but quickly sank as they cooled. They were also very moist – almost like they weren’t fully cooked – however I cooked the second batch longer and they still came out extra moist.

Here is the final result:

I am a complete novice in the kitchen – learning as I go. If you have suggestions for how to keep the cupcakes from sinking, please let me know!




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