Wacky Cupcakes- Diabetic
Yield: 12 servings
1 1/2 c CAKE FLOUR 1 c WATER,ROOM TEMPERATURE
1/4 c SUGAR 1/2 c LIQUID SUGAR SUBSTITUTE
1/4 c COCOA 1 tb VINEGAR
1 ts BAKING SODA 2 ts VANILLA
1/2 ts SALT 1/2 c VEGETABLE OIL
PLACE FLOUR, SUGAR, COCOA 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 MUFFINS TINS OR GREASE WITH MARGARINE AND FLOUR. FILL
MUFFIN TINS ABOUT 1/2 FULL AND BAKE AT 350 F FOR ABOUT 30 MINUTES, OR
UNTIL A CAKE TESTER COMES OUT CLEAM FROM THE CENTER OF THE CUPCAKE.
FROM THE NEW DIABETIC COOKBOOK BY MABEL CAVAIANI, GIVEN BY BRIDGET
BENJAMIN(PHFC09A) ON *PRODIGYS HEALTHY EATING- FOOD AND WINE
BULLETIN BOARD.
441 1/2 c CAKE FLOUR 1 c WATER,ROOM TEMPERATURE
1/4 c SUGAR 1/2 c LIQUID SUGAR SUBSTITUTE
1/4 c COCOA 1 tb VINEGAR
1 ts BAKING SODA 2 ts VANILLA
1/2 ts SALT 1/2 c VEGETABLE OIL
PLACE FLOUR, SUGAR, COCOA 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 MUFFINS TINS OR GREASE WITH MARGARINE AND FLOUR. FILL
MUFFIN TINS ABOUT 1/2 FULL AND BAKE AT 350 F FOR ABOUT 30 MINUTES, OR
UNTIL A CAKE TESTER COMES OUT CLEAM FROM THE CENTER OF THE CUPCAKE.
FROM THE NEW DIABETIC COOKBOOK BY MABEL CAVAIANI, GIVEN BY BRIDGET
BENJAMIN(PHFC09A) ON *PRODIGYS HEALTHY EATING- FOOD AND WINE
BULLETIN BOARD.
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