Title: Wacky Cupcakes
Categories: Diabetic Cake Dessert
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; LOW-SODIUM DIETS: Omit salt.

Source: From The New Diabetic Cookbook by Mabel Cavaiani Brought to you and yours via Nancy O'Brion and her Meal-Master. By fatfree-request@fatfree.com on Jun 16, 1997

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