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Egg and Lactose Free Chocolate Cupcakes

Egg and lactose free chocolate cupcakes

Tender and tasty egg and lactose free chocolate cupcakes are a yummy treat that travels well and appeals to all ages.


2 cups water
1-1/2 cup sugar
1/2 cup unsweetened applesauce
1/3 cup oil
3 teaspoons vanilla extract
3 cups all purpose flour
1/2 cup baking cocoa
1-1/4 teaspoon baking soda

1/3 cup lactose free margarine, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
2 tablespoons water
3/4 teaspoon vanilla extract


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 foil lined muffin cups three-fourths full. Bake at 350 degrees for 18 to 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 the margarine until fluffy. Add the confectioners' sugar, cocoa, water and vanilla; beat until smooth. Frost cupcakes.

Nutrition Information

Yield: 18 cupcakes. Serving size: 1 cupcake
Calories: 275; Total Fat: 8g; Cholesterol: 0mg; Sodium: 234mg Carbohydrates: 49g; Fiber: 1g; Protein: 3g

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