Wacky cupcakes- diabetic

12 Servings

Ingredients

Quantity 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

Directions

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.

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