Ingredients Jump to Instructions ↓

  1. 1/2 c Cake flour; Liquid sugar substiture

  2. 1/4 c Sugar; Equal to 

  3. 1/2 cup sugar

  4. 1 ts Baking soda; 

  5. 1 tb Vinegar;

  6. 1/2 ts Salt; 

  7. 2 ts Vanilla;

  8. 1 c Water;

  9. 1/2 c Vegetable oil;

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add all at once to dry ingredients and beat at medium speed until smooth.

  3. 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.

  4. Source: From The New Diabetic Cookbook by Mabel Cavaiani Brought to you and yours via Nancy O’Brion and her Meal-Master. —–


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