Last week, my wife made some delicious fudgy carob glazed carob cupcakes
Adapted from Vegan with a vengence (Fauxstess cupcakes)
Chocolate (Carob) cup cakes (we used carob powder for the entire preparation)
1 ½ cup unbleached all purpose flour
1/3 cup unsweetened cocoa or carob powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup soy milk or milk
¼ cup canola oil (We substituted with 1/3 cup unsweetened apple sauce and just 1/8 cup oil)
½ cup + 2 tablespoon sugar (or ½ cup pure maple syrup + ¼ cup sugar)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
Preheat oven to 350 degree F. Line a twelve-muffin tin with paper liners (We skipped this) and spray the liners with canola oil.
In a medium sized mixing bowl, sift together the flour, carob powder, baking powder, baking soda and salt. In a large mixing bowl combine milk, oil, maple syrup, sugar, vinegar, and vanilla, and beat at medium speed with an electric hand held mixer( We did it manually) for 2 minutes. Add dry ingredients to the wet in two batches, mixing as you go. Beat for about a minute.
Fill the cupcake liner until ¾ th full. Bake for 28 minutes, until a tooth pick comes out clean. Transfer to the cooling rack.
Chocolate fudgey frosting (from la dolce vegan)
¾ cup water
¼ cup unsweetened cocoa or carob powder
¾ cup sugar
1/8 tsp salt
1/8 cup cornstarch
1/8 cup vegan margarine or you can use butter
1 tsp vanilla extract
In a medium saucepan, whisk together the water, carob powder, sugar, salt and cornstarch. Slowly bring to a boil, whisking constantly for 3-4 minutes to avoid sticking. Once it starts to thicken, remove from heat and stir in margarine and vanilla. Refrigerate far at least an hour before frosting the cake.
Overall, it didnt take much time, seriously caroby and fudgy!