Wacky Cupcakes Diabetic

Ingredients

1 1/2 cup cake flour 1/4 cup sugar 1/4 cup cocoa 1 tsp baking soda 1/2 tsp salt 1 cup water,room temperature 1/2 cup liquid sugar substitute 1 tbsp vinegar 2 tsp vanilla 1/2 cup vegetable oil	Advertisements

Preparation
 
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 *PRODIGY S HEALTHY EATING- FOOD AND WINE
BULLETIN BOARD.

 

 
Servings:
12

 

Wacky 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 (Upload by user)

Walford Salad
Pace celery, grapes, apple, dates, and walnuts into a bowl. Blend mayonnaise with wine; pour into bowl. Stir to blend with celery, fruit and walnuts. Use slotted serving spoon to serve, shaking spoon slighty to remove excess dressing. Serve on to remove excess dressing. Food Exc (Upload by user)