1 1/2 c Cake flour; Liquid sugar substiture
1/4 c Sugar; Equal to 1/2 cup sugar
1 ts Baking soda; 1 tb Vinegar;
1/2 ts Salt; 2 ts Vanilla;
1 c Water;@ room temperature 1/2 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.
Yields
12 cupcakes