Carob Cupcakes with Chicory, Dates, Figs, and Almonds
These carob cupcakes contain none of the key ingredients in carrot cake or zucchini bread and yet, as each taster took a bite, they would question whether carrots or zucchini were involved.
Whisk flour, baking powder, baking soda, and chicory.
In a separate bowl, beat butter and sugar until light and fluffy.
Beat in eggs and yogurt.
In a small bowl, mix barley wine and carob molasses.
Alternately fold in flour mixture and the barley wine/molasses mixture, ending with the flour.
Stir in the fig jam, dates, and almonds.
Fill cupcake liners 3/4 full.
Bake at 350 F for 25 minutes.
Notes
The almond butter frosting recipe was the same one that I used on my apricot cupcakes. You can find the recipe in the apricot cupcake post. I dusted the top of the cupcakes with chicory and some sprinkles for color.