Title: Wacky Cupcakes- Diabetic
Categories: Cake Diabetic
Yield: 12 Servings
| 1 1/2 | c | CAKE FLOUR |
| 1/4 | c | SUGAR |
| 1/4 | c | COCOA |
| 1 | ts | BAKING SODA |
| 1/2 | ts | SALT |
| 1 | c | WATER,ROOM TEMPERATURE |
| 1/2 | c | LIQUID SUGAR SUBSTITUTE |
| 1 | tb | VINEGAR |
| 2 | ts | VANILLA |
| 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
*PRODIGY'S HEALTHY EATING- FOOD AND WINE BULLETIN BOARD.