Vegan Carob Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup unrefined cane sugar 1/2 cup unbleached all-purpose flour 6 tablespoons whole wheat pastry flour 3 tablespoons carob powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda Pinch of sea salt 1/4 c applesauce1/2 cup rice milk 1/4 cup melted coconut oil 1 1/4 teaspoons vanilla extract 1/2 cup hot water
Preheat oven to 350°F. Line or grease muffin tin and set aside..
In a large bowl, combine sugar, flours, carob, baking powder, baking soda and salt.
In a second bowl, whisk together applesauce, milk, oil, and vanilla.
Add wet mixture to the flour mixture and beat for 2 minutes.
Whisk in water and then pour batter into prepared muffin tins.
Bake until a toothpick inserted in the middle comes out clean, 20-25 minutes.
Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely on a wire rack.
Top with this simple carob icing:
1/4 c carob powder
1/4 c rice milk
1 tbs cashew butter
1 tbs agave
1 tsp coconut oil
1/4 tsp vanilla essence/extract
Combine all ingredients except the vanilla in a small, heavy sauce pan. Heat over medium-low, whisking frequently until icing is thickened and smooth. Remove from heat and beat in the vanilla. If a sweeter icing is desired, whisk in additional agave. Makes about 3/4 cup of icing, which is perfect for one dozen cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user HILLARYDYAN.
In a large bowl, combine sugar, flours, carob, baking powder, baking soda and salt.
In a second bowl, whisk together applesauce, milk, oil, and vanilla.
Add wet mixture to the flour mixture and beat for 2 minutes.
Whisk in water and then pour batter into prepared muffin tins.
Bake until a toothpick inserted in the middle comes out clean, 20-25 minutes.
Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely on a wire rack.
Top with this simple carob icing:
1/4 c carob powder
1/4 c rice milk
1 tbs cashew butter
1 tbs agave
1 tsp coconut oil
1/4 tsp vanilla essence/extract
Combine all ingredients except the vanilla in a small, heavy sauce pan. Heat over medium-low, whisking frequently until icing is thickened and smooth. Remove from heat and beat in the vanilla. If a sweeter icing is desired, whisk in additional agave. Makes about 3/4 cup of icing, which is perfect for one dozen cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user HILLARYDYAN.
Nutritional Info Amount Per Serving
- Calories: 143.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 3.7 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 0.8 g
- Protein: 1.1 g
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