So I brought these babies to church potluck, and boy, I tell you. Every one loved it.
I made these “coffee” carob cupcakes four different ways, just to kind of experiment with the consistency of whole wheat flour vs. unbleached white, as well as flax seed egg vs. baking powder. You see, ever since my husband gave up on baking powder, he pretty much gave up on baking altogether. And so I tried to hold the fort, and maybe, just maybe, the results of my baking will lure him back to this art.
Exhibit A: On this first experiment, I used unbleached white flour with all the ingredients — Roma, carob, oil, lemon, sugar, salt, vanilla and baking powder. These yielded the most fluffy vegan cupcake you’ve ever tasted.
Exhibit B: With this second experiment, I still used unbleached white flour, with all the ingredients, except baking powder. These came out gummy, stick-on-your-palate kind of consistency. The taste of carob overpowered the rest, with a slight tart aftertaste.
Exhibit C: The third experiment still omitted baking powder, but I used flax seed egg as a substitute. I also used half and half of unbleached white flour and whole wheat flour. The results were somehow in the middle. Not as gummy nor as fluffy as the previous experiments. The flax seed flavor came out strongly as well. But the taste is still super yummy.
Exhibit D: On the fourth experiment, I used whole wheat flour with all the ingredients, including the baking powder. These also yielded a really fluffy cupcake, but did not rise as tall as the first experiment.
So if you’re looking for a nice, tall, fluffy cupcake, hands-down, the winner would be Exhibit A.
If you still want it fluffy, but opt for the “healthier” version, then go for Exhibit D.
Now, if you’re convicted on not using baking powder or baking soda, then go for Exhibit C.
Maybe next time, I might try and see how a gluten-free version would taste like.
Despite whatever version you try, I’m sure you’re gonna love these bad boys, because they just taste so GOOD!
- [b]EXHIBIT A:[/b]
- 1/2 cup unbleached white flour
- 1/3 cup brown sugar
- 1 tbsp + 2 1/4 tsp carob powder
- 1 tsp baking powder
- 1/8 tsp salt
- 1/3 cup coffee (1/3 cup water + 1 tbsp [url href=”https://www.clnf.org/roma-coffee-substitute-7oz?gclid=Cj0KEQiAhs3DBRDmu-rVkuif0N8BEiQAWuUJr4p6t4Q93ufz2mSYZLdROrhFnw7g-tQ8U41LvrQFO5kaApmx8P8HAQ”]Roma[/url])
- 2 tbsp + 2 tsp canola oil
- 2 tsp lemon juice
- 2 tsp vanilla extract[br]
- [b]EXHIBIT B:[/b]
- Same as EXHIBIT A, but remove baking powder.[br]
- [b]EXHIBIT C:[/b]
- 1/4 cup unbleached white flour
- 1/4 cup whole wheat flour
- 1/3 cup sugar
- 1 tbsp + 2 1/4 tsp carob powder
- 1 flax egg (1 tbsp ground flax seeds diluted in 1 tbsp water)
- 1/8 tsp salt
- 1/3 cup coffee (1/3 cup water + 1 tbsp Roma)
- 2 tbsp + 2 tsp canola oil
- 2 tsp lemon juice
- 2 tsp vanilla extract[br]
- [b]EXHIBIT D:[/b]
- 1/2 cup whole wheat flour
- 1/3 cup sugar
- 1 tbsp + 2 1/4 tsp carob powder
- 1 tsp baking powder
- 1/8 tsp salt
- 1/3 cup coffee (1/3 cup water + 1 tbsp [url href=”https://www.clnf.org/roma-coffee-substitute-7oz?gclid=Cj0KEQiAhs3DBRDmu-rVkuif0N8BEiQAWuUJr4p6t4Q93ufz2mSYZLdROrhFnw7g-tQ8U41LvrQFO5kaApmx8P8HAQ” target=”_blank”]Roma[/url])
- 2 tbsp + 2 tsp canola oil
- 2 tsp lemon juice
- 2 tsp vanilla extract
- Preheat your oven to 350 degrees. Grease muffin tin and set aside.
- Combine all dry ingredients in one bowl (flour, sugar, carob powder, baking powder and salt).
- Make your coffee by using regular tap water and Roma. Mix well, making sure all the “coffee” is incorporated. Add oil, lemon juice and vanilla extract and whisk.
- In another bowl, put the sugar and carob powder set aside for crumble topping. Add the Earth Balance butter, and mix using a fork. Slowly add the flour, and continue to mix until crumbles are formed. Add the sliced almonds.
- Slowly pour the coffee mixture into the dry ingredients and quickly whisk. Make sure not to overmix! Once well incorporated, pour the batter in the pre-greased muffin tin.
- Add the crumble top and put inside the oven for 23-25 minutes.
- Insert a fork or toothpick in the middle of the cupcake. If it comes out clean, you may remove the muffin tin from the oven and put on a cooling rack. Remove cupcakes from the muffin tin after it has completely cooled.
- Start by grinding flax seeds and dilute in water. Set aside
- Preheat your oven to 350 degrees. Grease muffin tin and set aside.
- Combine all dry ingredients in one bowl (flour, sugar, carob powder, baking powder and salt).
- Make your coffee by using regular tap water and Roma. Mix well, making sure all the “coffee” is incorporated. Add oil, flax egg, lemon juice and vanilla extract and whisk.
- In another bowl, put the sugar and carob powder set aside for crumble topping. Add the Earth Balance butter, and mix using a fork. Slowly add the flour, and continue to mix until crumbles are formed. Add the sliced almonds.
- Slowly pour the coffee mixture into the dry ingredients and quickly whisk. Make sure not to overmix! Once well incorporated, pour the batter in the pre-greased muffin tin.
- Add the crumble top and put inside the oven for 23-25 minutes.
- Insert a fork or toothpick in the middle of the cupcake. If it comes out clean, you may remove the muffin tin from the oven and put on a cooling rack. Remove cupcakes from the muffin tin after it has completely cooled.
