1.50 c Cake flour;
0.25 c Sugar;
1.00 ts Baking soda;
0.50 ts Salt;
1.00 c Water;@ room temperature
Liquid sugar substiture Equal to 1/2 cup sugar 1.00 tb Vinegar;
2.00 ts Vanilla;
0.50 c Vegetable oil;
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; LOW-SODIUM DIETS:
Omit salt. Source: From The New Diabetic Cookbook by Mabel Cavaiani Brought to you and yours via Nancy O’Brion