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Egg- and Lactose-Free Chocolate Cupcakes

 Egg- and Lactose-Free Chocolate Cupcakes
These super-chocolaty, moist cupcakes don’t have eggs or lactose, but they don’t lack a bit of flavor. A yummy treat that travels well and appeals to all ages, this is one recipe you’ll keep handy year-round. Taste of Home Test Kitchen
18 ServingsPrep: 20 min. Bake: 20 min. + cooling

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

  • 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°

2 of 2

Egg- and Lactose-Free Chocolate Cupcakes (continued)

Directions (continued)

  • 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.
  • Yield: 1-1/2 dozen.
Nutritional Facts: 1 cupcake equals 275 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 234 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.