RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Carob Cupcakes - dairy
Here are some Carob Cupcakes for you to make for Lag b'Omer - Gil Marks in his JCN column remarks on this "fruit of a Middle Estern Shrub." Lita. - - - - - - - - - - - - CAROB: the Lag b'Omer treat Carob (bokser in Yiddish and charuv in Hebrew), also called "St. John's bread" and "honey locust," is the fruit of a Middle Eastern shrub (Ceratonia siliqua)." This legume takes longer than most trees to bear fruit, but by the twelfth year a single tree can yield 100 pounds of fruit. It is such a hardy tree, resistant to disease and insects, and can bear fruit for more than a century. When fresh, the pulp of the crescent-shaped brownish-black carob pod is sweet. Each 6- to 10-inch long and 1-inch wide pod encases a sweet pulp and 12 hard seeds. The word carat, a weight for precious metals and gems, comes from the Arabic name for the carob seed, which was once used as a measure in business because of its uniformity in weight. Although not mentioned in the Bible, the carob plays an important role in Jewish tradition. As legend has it that Rabbi Shimon was sustained in his hiding by a carob tree, it became a traditional Lag b'Omer food. Carob powder, a common product in health food stores, is often substituted for cocoa powder. To be honest, the flavors are not the same, although carob powder imparts its own sweet flavor, brown color, and velvety texture to baked goods. Carob powder is available both raw (actually it is cooked for a short time) and roasted: the roasted type possesses more of a chocolate-like flavor. Unlike chocolate, carob is low in fat and calories and caffeine-free. Health food stores also carry carob chips, which serve as a substitute for chocolate chips. Substitute an equal amount of carob powder for cocoa powder in recipes. Since carob is naturally sweet (46% natural sugar), reduce the amount of added sugar found in recipes calling for cocoa. Substitute 3 tablespoons carob powder plus 1 tablespoon water for 1 ounce of unsweetened chocolate. Carob Cupcakes (12 medium cupcakes) 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1/4 cup carob powder 1 tablespoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, margarine, or shortening, softened 3/4 cup granulated sugar 2 large eggs 1 cup sour cream or plain yogurt 1 teaspoon vanilla extract 1. Preheat oven to 350 degrees (175 C). Grease or line with cupcake papers twelve 2 3/4-inch (1/2-cup) muffin tins. 2. Combine flours, carob powder, baking soda, and salt. Beat butter until smooth (about 30 seconds). Gradually add sugar and beat until light and fluffy (about 5 minutes). Beat in egg. Stir in flour mixture, then sour cream or yogurt and vanilla. 3. Fill prepared tins 3/4 full with batter. Place in center of oven and bake until cakes spring bake when lightly touched and a tester inserted in the center comes out clean (15 to 20 minutes). Cool in pans for 5 minutes, then remove to a wire rack to cool completely. JCN - Gil Marks
