Moist Carob Cupcakes
|Butter||1⁄4 Cup (4 tbs), softened|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Honey||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Whole wheat pastry flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Powdered carob||6 Tablespoon, sifted|
|Milk||3⁄4 Cup (12 tbs)|
|Carob whip||1 Cup (16 tbs)|
Preheat oven to 350°F.
Butter 2 12-cup muffin tins.
In a large bowl, beat together butter, oil, and honey.
Beat in eggs and vanilla.
Sift together flour, baking powder, baking soda, and carob 3 times.
Add to batter, alternating with milk and blending well between additions, beginning and ending with flour mixture.
Pour into prepared muffin tins, filling each cup about half full, and bake on middle shelf of oven for about 20 minutes, or until a cake tester or food pick inserted into the center of a cake comes out clean.