- 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. 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: 1.
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.