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| 1 1/2 | cups | cake flour | |
| 0.25 | cups | sugar | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | cup | water | room temperature |
| 1 | x | liquid sugar substitute | equal to 1/2 cup sugar |
| 1 | tablespoon | vinegar | |
| 2 | teaspoons | vanilla extract | |
| 1/2 | cup | 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.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 435mg | 18% |
| Total Carbohydrate 53.0g | 18% |
| Dietary Fiber 1.0g | 3% |
| Sugars 13.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How to properly measure flour. When baking your measurements need to be accurate find out how to measure flour correctly....
This was very moist & tasty. I used about 1/2 teaspoon of seasoned salt & thought that it could use a little more.
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