Yield: 12 cupcakes
| Measure | Ingredient |
|---|---|
| 1½ cup | Cake flour; |
| ¼ cup | Sugar; |
| 1 teaspoon | Baking soda; |
| ½ teaspoon | Salt; |
| 1 cup | Water;@ room temperature |
| \N \N | Liquid sugar substiture |
| \N \N | Equal to 1/2 cup sugar |
| 1 tablespoon | Vinegar; |
| 2 teaspoons | Vanilla; |
| ½ cup | 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 ½ 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.