Kahlua Fat Free Cupcakes
According to my research Kahlua is vegan.
Serving Size : 10

1 cup applesauce
1 1/2 cups sugar (vegan raw, your choice)
1 1/2 cups water
3 tbs. Kahlua
2 tablespoon vanilla extract
2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger

Preheat oven to 350 degrees
Blend the applesauce with the sugar creaming together. Add the flour and the rest of the ingredients. Make sure they are all blended well. The mixture should be smooth and pourable, but still thick.

Depending on the type of flours used you may need to add more water or a tablespoon more flour.
Pour into lined muffin tins, fill 3/4 of the way, and bake for 15-20 minutes, check using a toothpick or fine knife.
Allow the cupcakes to cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

Kahlua Frosting- Traditional (Not Fat Free)
Ingredients

6 tbs. sunflower shortening, or another vegan shortening, or margarine
1 lb sifted evaporated cane juice/vegan powdered sugar or traditional powdered sugar
3 tbs. unsweetened cocoa
5 tbs. Kahlua
Blend together well. If the mixture is too stiff add more Kahlua one teaspoon at a time.

Fat Free Kahlua Frosting
1.5 Bananas- Blend until Smooth
5 tsp. Kahlua
1 cup Evaporated Cane Juice or Vegan Powdered Sugar
1/2 cup Cocoa Powder
1 tsp. Vanilla Extract
1 tbsp. white flour
Blend all Together until smooth.
Mix in cocoa powder.
If the mixture is too dry add a tsp. “milk” and mix in well.
If the mixture is too wet add a tablespoon of cocoa powder.