Pink Carob Cupcakes with Raw Strawberry Creem Cheese Frosting


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This is my new go-to cake / cupcake recipe! Why you ask? Forget the labels (vegan & gluten-free) – this batter turns into a deliciously moist and fluffy creation!P1120598s

Strawberry Creem Cheese Frosting

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Stir to combine!

Ingredients (makes one dozen cupcakes):

  • 1 2/3 Cup white rice flour
  • 1 Cup non-dairy milk
  • 2/3 Cup maple syrup
  • 1/2 C carob powder
  • 1/2 Cup coconut oil
  • 4 Tablespoons seltzer water
  • 2 teaspoons baking powder

Directions:

  1. Preheat your oven to 350 degrees.  In a large mixing bowl combine your white rice flour, carob powder, baking powder, and stir to combine.  Add your non-dairy milk, maple syrup, coconut oil, seltzer water, and stir until fully incorporated.
  2. Pour your batter into either paper-lined muffin tins.  Bake for 35-40 minutes.  To ensure your sweets are fully baked insert a toothpick into the center of your dish, if it comes out clean it is ready!P1120572s
  3. Let your cupcakes cool and top with your strawberry creem cheese frosting.  I topped my carob cakes with organic strawberries dipped in melted chocolate.P1120618
  4. Enjoy eating whole!P1120603s P1120600s P1120598s

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