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Moist Carob Cupcakes

Dessert.Master's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs), softened
  Vegetable oil 1⁄4 Cup (4 tbs)
  Honey 1 1⁄4 Cup (20 tbs)
  Eggs 2
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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4.26316
Average: 4.3 (19 votes)

1 Comment

Anina banana's picture
Exceptional!! These turned out perfect, consistent, and moist. My family and I loved them! Not overly sweet or heavy. I had no idea carob could be so great!