Vegan Carob Cupcakes with Vanilla Frosting
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Vegan Carob Cupcakes with Vanilla Frosting
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| Servings |
| 12cupcakes |
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Ingredients
Cupcakes
- 1-1/2cups all-purpose flour
- 3/4cup sugar
- 1/3cup Chatfield’s® Carob Powder
- 1tsp baking soda
- 1/2tsp salt
- 1/4cup vegetable oil
- 1tsp vanilla extract
- 1cup water
Frosting
- 1-3/4cups confectioners sugar
- 6tbsp vegan non-dairy buttery spread
- 2tsp apple cider vinegar
- 1tsp vanilla extract
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.