Wacky Cupcakes

28.10.2008 | Author: Cook | Posted in Diabetic
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Wacky Cupcakes


Servings: 12
Ingredients: 

  • 1 1/2 c  Cake flour;                              Liquid sugar substiture
    • 

  • 1/4 c  Sugar;                                   Equal to 1/2 cup sugar
    • 

  • 1 ts Baking soda;                        1 tb Vinegar;
    • 

  • 1/2 ts Salt;                               2 ts Vanilla;
    • 

  • 1 c  Water;@ room temperature          1/2 c  Vegetable oil;
    •

Place flour, sugar, cocoa, soda, and salt in mixer bowl and mix at low
speed to blend. Beat together remaining ingredients with a fork to blend.
Add all at once to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with margarine and flour. Fill muffin
tins about 1/2 full and bake at 350 degrees for about 30 minutes, or until
a cake tester comes out clean from the center of the cupcake. Server 1
cupcake per serving. Food Exchange per serving: 1 BREAD EXCHANGE 2 FAT
EXCHANGE; CAL: 158; CHO: 17gm; PRO: 2gm; FAT: 10gm; LOW-SODIUM DIETS: Omit
salt.

Source: From The New Diabetic Cookbook by Mabel Cavaiani Brought to you and
yours via Nancy O’Brion and her Meal-Master.

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