I haven't made these for awhile but I believe this is a recipe I made for a friend who had been vegan for 16 years and he absolutely adored them.
Carob Cupcakes
Ingredients: 4 cups whole wheat flour (or a mix of flours), 1/2 cup carob powder (you could substitute cocoa if desired), 1 1/2 teaspoons baking powder, 1 tablespoon allspice (or mix of preferred spices), 1/2 cup safflower oil, 1/2 cup natural liquid sweetener (sorghum was what I used), 1/4-1/2 teaspoon vanilla, 2 ripe bananas, 3/4-1 cup water
Preheat oven to 350 degrees F. In a large bowl combine dry ingredients. In blender combine wet ingredients or mix well by hand. When blended, yield will be approximately 2 1/2 cups. Combine wet ingredients with dry and mix well. Scoop into oiled or paper-lined muffin tins with a lightly oiled scoop or spoon. Bake about 20 minutes of until a toothpick comes out clean.
Carob Icing
Ingredients: 11 pitted dates, 4 1/2 tablespoons plus 2 tablespoons water, 2 tablespoons soy powder, 2 tablespoons sesame oil, 1 1/2 tablespoons carob powder (toasted)
Finely chop dates and soak in 4 1/2 tablespoons of water. Put in blender to make a smooth date paste. Make soy butter by mixing soy powder with 2 tablespoons of water until smooth; stir in oil vigorously. Add carob posder to soy butter and stir. Combine date paste with soy butter and carob, mixing together until smooth. Pour icing over cupcakes and spread. It will set when left to stand.
Good luck!
