carob peanut butter cupcakes

Name: carob peanut butter cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 cupcakes
Cuisine: American
Ingredients: 0.5 cup vegetabe oil; 0.75 cup raw cane sugar; 0.25 cup organic peanut butter; 2 egg replacers; 2 teaspoons Ener-G baking powder; 1.5 cup unbleached all-purpose flour; 0.5 teaspoon sea salt; 1 cup nut milk; 0.5 cup +3 tablespoons vegetable oil; 0.75 cup raw cane sugar; 2 egg replacers; 0.5 teaspoon lemon juice; 0.5 teaspoon sea salt; 2 teaspoons Ener-G baking powder; 1.5 cups unbleached all-purpose flour; 0.25 Australian organic roasted carob powder; 1 cup nut milk

[[ recipeID=recipe-9l4lm73oc, title= carob peanut butter cupcakes ]]

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Peanut Butter Batter. Whisk together oil, cane sugar, egg replacer, and natural peanut butter.Sift in baking powder, flour, and salt. Incorporate nut milk 1/3 cup at a time and whisk until incorporated. For the Carob Batter. Whisk together oil, cane sugar, egg replacer, and lemon juice. Sift in salt, baking powder, flour, and carob powder. Incorporate nut milk 1/3 cup at a time and whisk until incorporated. To Make The Cupcakes. Preheat oven to 350ºF. Add liners to two cupcake pans (24 cupcakes total). Fill half the cupcake cavities with the peanut butter batter. Then add the carob batter. Use a chopstick or a toothpick to swirl around the peanut butter and carob batters until you like the way it looks. Bake for 15-20 minutes until a toothpick comes out clean when you poke it into a cupcake. Remove from oven and let cool on a wire rack. Remove from the pan as soon as you can and let cool completely.

carob peanut butter cupcakes

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