Devil’s Food Cupcakes

Devil’s Food Cupcakes

You might thing this recipe is just for a child’s birthday party, but in fact, cupcakes are now seen at trendy weddings, replacing the formal wedding cake with a multitiered display of gorgeously decorated treats!

(Serves 8)

2 tablespoons no fat

1 ½ teaspoons white distilled vinegar

Sour cream

Vinegar

1/3 cup reduced – calorie

1 ½ cups cake flour

Margarine

½ cup unsweetened cocoa

1 egg, or equivalent in egg powder

Substitute

1 cup SPLENDA Granular

1 teaspoon vanilla extract

1 teaspoon baking soda

½ cup fat-free milk

½ cup boiling water

Preheat oven 350 degrees. Spray 8 wells of a 12 – hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine sour cream, margarine, egg and vanilla extract. Stir in milk and vinegar. Add flour cocoa, SPLENDA, baking soda, and boiling later. Mix well to combine. Evenly spoon batter into each prepared well. Bake for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and allow to cool completely. 

Each serving equals

HE: 1 Bread* 1 Fat* ¼ Slider * 12 Optional Calories

153 Calories * 5 gm Fat * 4 gm Protein *

23 gm Carbohydrate * 269 mg Sodium *

38 mg Calcium * 2 gm Fiber *

DIABETIC EXCHANGES: 1 Starch * 1 Fat