WACKY CUPCAKES
Yield: 12 cupcakes
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
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 OBrion and her Meal-Master.
441 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
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 OBrion and her Meal-Master.
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