Contributed by: Chris WebAdmin. of RecipesNow.com
From The New Diabetic Cookbook by Mabel Cavaiani
- 1 1/2 cup cake flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water at room temperature
- 1 liquid sugar substiture
- 1 equal to 1/2 cup sugar
- 1 tablespoon vinegar
- 2 teaspoon vanilla
- 1/2 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 1/2 full and bake at 350 degrees for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.
Serving Size: Makes 12 cupcakes
Nutritional Information: Food Exchange per serving: 1 Bread Exchange + 2 Fat Exchange; Cal: 158; Cho: 17gm; Pro: 2gm; Fat: 10gm; Low-Sodium Diets: Omit Salt.