Wacky Cupcakes- Diabeticcakes, diabetic 1 1/2 cup cake flour 1/4 cup sugar 1/4 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water,room temperature 1/2 cup liquid sugar substitute 1 tablespoon vinegar 2 teaspoon vanilla 1/2 cup 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. |
