Wacky Cupcakes Recipe
Yield: 12 CupcakesRecipe by luhu.jp
Ingredients:
1 1/2 cup: Cake flour,
1/4 cup: Sugar,
1 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Water @ room temperature,
Liquid sugar substiture,
Equal to 1/2 cup sugar,
1 tbsp: Vinegar,
2 tsp: Vanilla,
1/2 cup: Vegetable oil,
Directions:
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
Source: From The New Diabetic Cookbook by Mabel Cavaiani Brought to
you and yours via Nancy OBrion and her Meal-Master.
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 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
Source: From The New Diabetic Cookbook by Mabel Cavaiani Brought to
you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp