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Carob-Peanut Butter Cupcakes

Simply delicious!
Cook Time 15 minutes
Total Time 15 minutes
Servings 24 cupcakes
Author MOL Kitchen

Ingredients

Carob Batter

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!