| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Cakes, Desserts | 12 | Cupcakes | |
INGREDIENTS
| 1 1/2 | c | Cake flour |
| 1/4 | c | Sugar |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Water @ room temperature |
| Liquid sugar substiture | ||
| Equal to 1/2 cup sugar | ||
| 1 | tb | Vinegar |
| 2 | ts | Vanilla |
| 1/2 | c | Vegetable oil |
INSTRUCTIONS
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. Server 1 cupcake per serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGE; CAL: 158; CHO: 17gm; PRO: 2gm; FAT: 10gm Source: From The New Diabetic Cookbook by Mabel Cavaiani Brought to you and yours via Nancy O'Brion and her Meal-Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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