| 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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