Egg- and Lactose-Free Chocolate Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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These super-chocolaty, moist cupcakes donât have eggs or lactose, but they donât lack a bit of flavor. A yummy treat that travels well and appeals to all ages, this is one recipe youâll keep handy year-round. Ingredients:
2 cups water |
1-1/2 cups sugar |
1/2 cup unsweetened applesauce |
1/3 cup canola oil |
3 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1-1/4 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
frosting: |
1/3 cup lactose-free margarine, softened |
2 cups confectioners' sugar |
1/3 cup baking cocoa |
2 tablespoons water |
3/4 teaspoon vanilla extract |
Directions:
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.
2. 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.
3. In a small bowl, beat margarine until fluffy. Add the confectioners' sugar, cocoa, water and vanilla; beat until smooth. Frost cupcakes. Yield: 1-1/2 dozen.
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