---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WACKY CUPCAKES- DIABETIC
  Categories: Cakes, Diabetic
       Yield: 12 servings
  
   1 1/2 c  CAKE FLOUR
     1/4 c  SUGAR
     1/4 c  COCOA
       1 ts BAKING SODA
     1/2 ts SALT
       1 c  WATER,ROOM TEMPERATURE
     1/2 c  LIQUID SUGAR SUBSTITUTE
       1 tb VINEGAR
       2 ts VANILLA
     1/2 c  VEGETABLE OIL
  
    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.
  
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