Wacky Cupcakes
Yield
12 cupcakesPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cake flour
|
|
| 0.25 | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | 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
|
|
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cake flour
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
room temperature |
|
| 1 | x |
liquid sugar substitute
equal to 1/2 cup sugar |
* |
| 15 | ml |
vinegar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
vegetable oil
|
|
Directions
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 ½ full and bake at 350℉ (180℃) for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.
