Wacky Cupcakes

Ingredients

1 1/2 cup cake flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup water @ room temperature 1 liquid sugar substiture 1 equal to 1/2 cup sugar 1 tbsp vinegar 2 tsp vanilla 1/2 cup vegetable oil	Advertisements

Preparation
 
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.

 

 
Servings:
12

 

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)