I live alone with my preschooler in an off-grid cabin on a remote island off the coast of British Columbia.
"Don't wish me happiness I don't expect to be happy all the time....It's gotten beyond that somehow. Wish me courage and strength and a sense of humor. I will need them all." Anne Morrow Lindbergh
Tuesday, 27 June 2017
Vegan carob cupcake recipe
My daughter and I made these carob cupcakes to welcome summer. They are inspired by Wilton. The daisy's are buttercream frosting and the lady bugs are royal icing with the black markings hand painted on with a brush. My five year old loved doing that. The daisy stems are popsicle sticks painted green with cake icing colour and the leaf is buttercream piped on after assembling. I used tip #101 for the petals as I find the smaller tip easier than the suggested wilton #104. Tip #12 was used for the flower centres. Carob is considered to be a healthier alternative to chocolate. Please google this if you are interested for a more detailed explanation. This recipe is gifted to me by my mother. It makes a wonderful 8" by 8" cake or 11 cupcakes. 1/2 cup sugar; 1 1/2 cups flour; 1/3 cup carob powder; 1/2 tsp. salt; 1 tsp. baking soda; 1 T. Lemon juice; 1/3 cup oil; 1 tsp. vanilla; 1 cup cold water. Mix dry ingredients in one bowl and wet ingredients in another bowl. Combine. Pour into cake pan or muffin tins for cupcakes. Bake 350 for 30-35 minutes.