- 1 1/2 cups all-purpose flour
- 1/2 cup sucralose-sugar blend
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fat-free (skim) milk
- 2 eggs
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 2 tablespoons unsweetened cocoa powder
- 4 cups fresh strawberries, sliced
- 1 to 2 tablespoons sucralose-based sugar substitute
- Fat-free whipped topping
Preheat oven to 350°F. Line 12 standard (2 1/2-inch) muffin cups with paper baking cups.
Combine flour, sugar substitute, baking powder, baking soda, and salt in large bowl. Add milk, eggs, oil, and vanilla; mix until well blended. Transfer half of batter (1 1/4 to 1 1/2 cups) to 2-cup glass measure or medium bowl; stir in cocoa until blended. Divide vanilla batter evenly among prepared muffin cups. Spoon chocolate batter evenly over vanilla batter. (Cups should be about 3/4 full.) Swirl with knife to marbleize.
Bake 28 to 30 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool completely in pan on wire rack.
Mash about one third of berries in medium bowl. Stir in remaining berries and sugar substitute. Cut cupcakes in half. Spoon berry mixture over cupcake bottoms; top with whipped topping and cupcake tops.
Yield: 12 servings.
Nutrition Facts Per Serving:
Calories: 140, Carbohydrates: 15 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 35 mg, Sodium: 170 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Copyright Diabetic Cooking.