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.