Egg- and Lactose-Free Chocolate Cupcakes

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

1
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.
Ingredients you will need
Baking SodaBaking Soda
ApplesauceApplesauce
VanillaVanilla
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SugarSugar
WaterWater
SaltSalt
Cooking OilCooking Oil
Equipment you will use
BowlBowl
2
Fill foiled-lined muffin cups three-fourths full.
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Muffin LinersMuffin Liners
3
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.
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ToothpicksToothpicks
OvenOven
4
In a small bowl, beat margarine until fluffy.
Ingredients you will need
MargarineMargarine
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BowlBowl
5
Add the confectioners' sugar, cocoa, water and vanilla; beat until smooth. Frost cupcakes.
Ingredients you will need
Powdered SugarPowdered Sugar
CupcakesCupcakes
VanillaVanilla
Cocoa PowderCocoa Powder
WaterWater
DifficultyHard
Ready In40 m.
Servings18
Health Score0
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