Vegan Carob Cupcakes with Vanilla Frosting
| Servings |
cupcakes
|
Ingredients
Cupcakes
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup Chatfield’s® Carob Powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup water
Frosting
- 1-3/4 cups confectioners sugar
- 6 tbsp vegan non-dairy buttery spread
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Ingredients
Cupcakes
Frosting
|
Instructions
Cupcakes
- Preheat oven to 350 degrees.
- Sift together the flour, sugar, Chatfield's Carob Powder, baking soda and salt. Add the oil, vanilla and water. Mix together, beating well. Place cup liners in a muffin pan and fill 3/4 full.
- Bake for 20-22 minutes. Cool before frosting.
Frosting
- In a large mixing bowl, cream together the confectioners' sugar and the vegan non-dairy buttery spread until smooth.
- Add the apple cider vinegar and the vanilla extract and beat until frosting holds stiff peaks.
- Store in a covered container in the refrigerator until ready to use.
Share this Recipe
