| 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
A Message from our Provider:
“Famous last words: I did it my way”