Best 2 Egg And Lactose Free Chocolate Cupcakes Recipes
Indulge in the delectable world of egg- and lactose-free chocolate cupcakes, a symphony of flavors that caters to dietary restrictions without compromising on taste. These cupcakes are a testament to the culinary magic that can be achieved with alternative ingredients. Whether you're vegan, have egg or lactose allergies, or simply seeking a healthier indulgence, these recipes will tantalize your taste buds and leave you craving more. From classic chocolate cupcakes with a moist and fluffy texture to rich and decadent double chocolate cupcakes, each recipe offers a unique take on this beloved dessert. With step-by-step instructions and a list of readily available ingredients, these recipes are perfect for home bakers of all skill levels. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will satisfy your sweet tooth without any compromise.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN CHOCOLATE CUPCAKES
The best easy vegan chocolate cupcake recipe, with no eggs or dairy!
Provided by Chocolate Covered Katie
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- *If you want to frost them, I mentioned a few of my favorite frosting recipes earlier in this post, or use your own favorite frosting. For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word "alkali" in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup.To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don't want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day. View Nutrition Facts
Nutrition Facts : Calories 134 kcal, ServingSize 1 serving
SO EASY EGG AND DAIRY FREE CUPCAKES
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
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
Tips:
- Use a good quality cocoa powder. The cocoa powder is the key ingredient in these cupcakes, so make sure you use a good quality one. A dark, unsweetened cocoa powder will give you the best flavor.
- Don't overmix the batter. Overmixing the batter will make the cupcakes tough. Mix just until the ingredients are combined.
- Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes at 350 degrees Fahrenheit for 20-25 minutes. Check the cupcakes with a toothpick to make sure they are done. The toothpick should come out clean when inserted into the center of a cupcake.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- If you don't have a piping bag, you can use a ziploc bag with the corner cut off to frost the cupcakes.
Conclusion:
These egg-free and lactose-free chocolate cupcakes are a delicious and easy-to-make treat that everyone can enjoy. They are perfect for parties, potlucks, or just a special snack. With a few simple ingredients and a little bit of time, you can have a batch of these tasty cupcakes ready to enjoy in no time. So next time you're looking for a sweet treat, give these egg-free and lactose-free chocolate cupcakes a try!
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