Yield: 12 Servings
Measure | Ingredient |
---|---|
1½ cup | CAKE FLOUR |
¼ cup | SUGAR |
¼ cup | COCOA |
1 teaspoon | BAKING SODA |
½ teaspoon | SALT |
1 cup | WATER,ROOM TEMPERATURE |
½ cup | LIQUID SUGAR SUBSTITUTE |
1 tablespoon | VINEGAR |
2 teaspoons | VANILLA |
½ cup | VEGETABLE OIL |
PLACE FLOUR, SUGAR, COCOA 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 MUFFINS TINS OR GREASE WITH MARGARINE AND FLOUR. FILL MUFFIN TINS ABOUT ½ FULL AND BAKE AT 350 F FOR ABOUT 30 MINUTES, OR UNTIL A CAKE TESTER COMES OUT CLEAM FROM THE CENTER OF THE CUPCAKE.
FROM "THE NEW DIABETIC COOKBOOK" BY MABEL CAVAIANI, GIVEN BY BRIDGET BENJAMIN(PHFC09A) ON *PRODIGY'S HEALTHY EATING- FOOD AND WINE BULLETIN BOARD.