Vegan Carob Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vegan Carob Cupcakes calories by ingredient
Introduction
Moist, melt in your mouth cupcakes that you'd swear were made of real fudge! Moist, melt in your mouth cupcakes that you'd swear were made of real fudge!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 applesauce
1/2 cup rice milk
1/4 cup melted coconut oil
1 1/4 teaspoons vanilla extract
1/2 cup hot water
Directions
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.