Wacky Cupcakes- Diabetic Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: CAKE FLOUR,
1/4 cup: SUGAR,
1/4 cup: COCOA,
1 tsp: BAKING SODA,
1/2 tsp: SALT,
1 cup: WATER, ROOM TEMPERATURE
1/2 cup: LIQUID SUGAR SUBSTITUTE,
1 tbsp: VINEGAR,
2 tsp: VANILLA,
1/2 cup: VEGETABLE OIL,
Directions:
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 *PRODIGYS HEALTHY EATING- FOOD AND WINE
BULLETIN BOARD.
Source from luhu.jp
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 *PRODIGYS HEALTHY EATING- FOOD AND WINE
BULLETIN BOARD.
Source from luhu.jp