Carob-Peanut Butter Cupcakes
Simply delicious!
Ingredients
Peanut Butter Batter
- 1/2 cup vegetable oil
- 3/4 cup raw cane sugar
- 1/4 cup natural peanut butter
- 2 egg replacers
- 2 tsp Ener-G baking powder
- 1 1/2 cup unbleached all-purpose flour
- 1/2 tsp sea salt
- 1 cup nut milk
Carob Batter
- 1/2 cup + 3 Tbsp vegetable oil
- 3/4 cup raw cane sugar
- 2 egg replacers
- 1/2 tsp lemon juice
- 1/2 tsp. sea salt
- 2 tsp Ener-G baking powder
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup carob powder
- 1 cup nut milk
Instructions
Peanut Butter Batter
- Whisk together oil, cane sugar, egg replacer, and natural peanut butter.
- Sift in baking powder, flour, and salt.
- Incorporate nut milk 1/3 cup at a time and whisk until incorporated.
For the Carob Batter
- Whisk together oil, cane sugar, egg replacer, and lemon juice.
- Sift in salt, baking powder, flour, and carob powder.
- Incorporate nut milk 1/3 cup at a time and whisk until incorporated.
To Make The Cupcakes
- Preheat oven to 350ºF.
- Add liners to two cupcake pans (24 cupcakes total).
- Fill half the cupcake cavities with the peanut butter batter.
- Then add the carob batter.
- Use a chopstick or a toothpick to swirl around the peanut butter and carob batters until you like the way it looks.
- Bake for 15-20 minutes until a toothpick comes out clean when you poke it into a cupcake.
- Remove from oven and let cool on a wire rack. Remove from the pan as soon as you can and let cool completely.
- Eat and Enjoy - to the glory of God! (1 Corinthians 10:31)
Notes
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
Tried this recipe?Let us know how it was!
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