Peanut Butter Batter. Whisk together oil, cane sugar, egg replacer, and natural peanut butter.Sift in baking powder, flour, and salt. Incorporate nut milk 1/3 cup at a time and whisk until incorporated. For theCarob Batter. Whisk together oil, cane sugar, egg replacer, and lemon juice. Sift in salt, baking powder, flour, and carob powder. Incorporate nut milk 1/3 cup at a time and whisk until incorporated. To Make The Cupcakes. Preheat oven to 350ºF. Add liners to two cupcake pans (24 cupcakes total). Fill half the cupcake cavities with the peanut butter batter. Then add the carob batter. Use a chopstick or a toothpick to swirl around the peanut butter and carob batters until you like the way it looks. Bake for 15-20 minutes until a toothpick comes out clean when you poke it into a cupcake. Remove from oven and let cool on a wire rack. Remove from the pan as soon as you can and let cool completely.
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