Wacky Cupcakescakes, desserts, diabetic 1 1/2 cup cake flour 1/4 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water; @ room temperature 1 liquid sugar substiture 1 equal to 1/2 cup sugar 1 tablespoon vinegar 2 teaspoon vanilla 1/2 cup 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. |
