Quick Chocolate Cupcakes
Heat oven to 375'F. Line muffin cups (2 1/2" in diameter) with paper
bake cups. In medium bowl, stir together flour, sugar, cocoa, baking
soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk
just until batter is mooth and ingredients are well blended. Fill
muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden
pick inserted in center comes out clean. Remove from pan ti wire
rack. Cool completely. Frost as desired. Makes 18 cupcakes.
NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17
grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105
milligrams sodium; 5 miligrams calcium.