Wacky cupcakes

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.

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