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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | cake flour |
| 1/4 Tasse | sugar |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 Tasse | Water @ room temperature |
| | Liquid sugar substiture |
| | Equal to 1/2 cup sugar |
| 1 Esslöffel | vinegar |
| 2 Teelöffel | vanilla |
| 1/2 Tasse | vegetable oil |
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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
Brought to you and yours via Nancy O'Brion and her Meal-Master.
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