I made carob cupcakes with fluffy vanilla frosting for a good friend’s birthday. I knew I would be the only vegan at the party, so the cupcakes needed to stand out. I took a basic vegan chocolate cupcake recipe and made it my own (carob, with other changes)…I have attached the version I made. Oh- and yes—they were a big hit.
- 1 cup coconut milk (NOT from the can- they type you would put on your cereal)
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil and havelnut oil mixed together (total of 1/3 use more canola)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup all-purpose flour
- 1/3 cup carob powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and almond extract, if using, to the coconut milk mixture and beat until foamy. In a separate bowl, sift together the flour, carob powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain .
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Carob muffins are best served the next day after a full 12 hours of rest.
- 1/2 cup non-hydrogenated shortening
- 1/2 cup non-hydrogenated margarine (earth balance)
- 3 1/2 cups powdered sugar, sifted if clumpy
- 1 1/2 teaspoons vanilla extract
- 1/4 cup plain soy milk or soy creamer
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Once I made the frosting, I put it in a large zip lock bag- I cut of a small corner and decorate the cupcakes!