Difference between revisions of "Wacky Cupcakes"
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# Fill muffin tins about ½ full and bake at 350°F for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake. | # Fill muffin tins about ½ full and bake at 350°F for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake. | ||
| − | [[Category:Diabetic- | + | [[Category:Diabetic-Friendly Recipes]] |
[[Category:Cupcake Recipes]] | [[Category:Cupcake Recipes]] | ||
[[Category:Cake flour Recipes]] | [[Category:Cake flour Recipes]] | ||
[[Category:Cocoa Recipes]] | [[Category:Cocoa Recipes]] | ||
Revision as of 12:31, 6 April 2012
Ingredients
- 1½ cups cake flour
- ¼ cup sugar
- ¼ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water, room temperature
- ½ cup liquid sugar substitute
- 1 tbsp vinegar
- 2 tsp vanilla
- ½ cup vegetable oil
Directions
- 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 ½ full and bake at 350°F for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.
