Chocolate Red Skin Cupcakes Egg And Dairy Free Recipes

SO EASY EGG AND DAIRY FREE CUPCAKES

So Easy Egg and Dairy Free Cupcakes image

I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.

Provided by TheCookinMom

Categories Dessert

Time 25m

Yield 24 cupcakes

Number Of Ingredients 6

Ingredients

1 (18 ounce) box yellow cake mix (look carefully at allergen list)
1 1/3 cups water
1/3 cup vegetable oil
1 banana (ripe and mashed)
1 teaspoon baking powder
1 tablespoon vinegar

Steps:

Preheat the oven to 350.
Line 24 muffin cups with cupcake papers.
Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
Pour the batter into the muffin cups.
Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
Frost with a purchased dairy and egg free frosting or make your own to use.
I find that they are less crumbly if you refrigerate them overnight before serving.

Nutrition Facts : Calories 123.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 155.5, Carbohydrate 17.8, Fiber 0.4, Sugar 9.8, Protein 1

EGG- AND LACTOSE-FREE CHOCOLATE CUPCAKES

Egg- and Lactose-Free Chocolate Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 16

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 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

Steps:

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 in 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.

Nutrition Facts : Calories 275 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.