Rich Chocolate Cupcakes (Diabetic)


6 tablespoons reduced-fat margarine
3/4 cup plus 2 tablespoons sugar
1 1/4 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1/2 teaspoon vanilla


Preheat oven to 350�F. Line 18 muffin cups with paper baking cups. Melt margarine in a large saucepan over low heat. Remove the pan from the heat and stir in the sugar. In a separate bowl, combine flour, cocoa, baking soda, and salt; add dry mixture alternately with the buttermilk and vanilla to the saucepan containing the margarine and sugar. Stir the batter with a whisk until it is well blended. Fill each muffin cup 2/3 full. Bake 18 to 20 minutes or until a toothpick inserted in center comes out clean. Remove the cupcakes from the pan and allow them to cool completely on a wire rack. Store, covered, at room temperature.
Yield: 18 cupcakes.

Helpful Hints:

Preparation time: 10 minutes.
Baking time: 18�20 minutes.
Serving size: 1 cupcake.

Nutrition Facts Per Serving:
Calories:� 97
Carbohydrates:� 18 g
Protein:� 2 g
Fat:� 2 g
Saturated Fat:� <1 g
Sodium:� 146 mg
Fiber:� <1 g

Exchanges per serving:
1 starch.
Carbohydrate choices:

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