Paleo Jelly Donut Cupcakes
Jelly donuts, also known as sufganiyot, are a traditional Hanukkah treat in Jewish cuisine.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Paleo Jelly Donut Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin.
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In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
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In a separate bowl, beat the eggs. Add coconut oil, honey, and vanilla extract. Mix well.
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Combine the wet and dry ingredients. Stir until well combined.
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Spoon the batter into the prepared muffin tin, filling each cup halfway.
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Place a teaspoon of strawberry jelly in the center of each cupcake. Top with more batter to cover the jelly.
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In a small bowl, mix coconut sugar and cinnamon. Sprinkle the mixture over the cupcakes.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 16g6%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
