Egg- and Lactose-Free Chocolate Cupcakes
The recipe Egg- and Lactose-Free Chocolate Cupcakes could satisfy your American craving in approximately 40 minutes. This dessert has 215 calories, 2g of protein, and 5g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 18. A mixture of canolan oil, confectioners' sugar, baking powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegan diet.
Instructions
In a large bowl, beat the water, sugar, applesauce, oil and vanilla until well blended. In a small bowl, combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended.
Fill foiled-lined muffin cups three-fourths full.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat margarine until fluffy.
Add the confectioners' sugar, cocoa, water and vanilla; beat until smooth. Frost cupcakes.