| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cakes, Chocolate, Low-fat | 18 | Cupcakes | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1/4 | c | HERSHEY'S cocoa |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Water |
| 1/4 | c | Vegetable oil |
| 1 | tb | White vinegar |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Heat oven to 375'F. Line muffin cups (2 1/2" in diameter) with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan ti wire rack. Cool completely. Frost as desired. Makes 18 cupcakes. NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17 grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105 milligrams sodium; 5 miligrams calcium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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