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Ingredients
- 1/2 c VEGETABLE OIL
- 2 ts VANILLA
- 1 tb VINEGAR
- 1/2 c LIQUID SUGAR SUBSTITUTE
- 1 c WATER,ROOM TEMPERATURE
- 1/2 ts SALT
- 1 ts BAKING SODA
- 1/4 c COCOA
- 1/4 c SUGAR
- 1 1/2 c CAKE FLOUR
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Directions
Yield: 12 Portionen
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.
Weitere Informationen zur Kategorie Cakes.
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