Egg- And Lactose-Free Chocolate Cupcakes

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

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 350u0b0 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.
3. In a small bowl, beat margarine until fluffy. Add the confectioners' sugar, cocoa, water and vanilla; beat until smooth. Frost cupcakes.

water, sugar, unsweetened applesauce, canola oil, vanilla, allpurpose, baking cocoa, baking powder, salt, baking soda, lactosefree margarine, sugar, baking cocoa, water, vanilla

Taken from www.tasteofhome.com/recipes/egg-and-lactose-free-chocolate-cupcakes/ (may not work)