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Ingredients
- 1/2 c Vegetable oil
- 2 ts Vanilla
- 1 tb Vinegar
- Equal to 1/2 cup sugar
- Liquid sugar substiture
- 1 c Water @ room temperature
- 1/2 ts Salt
- 1 ts Baking soda
- 1/4 c Sugar
- 1 1/2 c Cake flour
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Directions
Menge: 12 cupcakes
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 O Brion and her Meal-Master.
Weitere Informationen zur Kategorie Diabetic.
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