October 4, 2016
1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/2 cup buttermilk
Chocolate frosting and multi-colored
In a small bowl, cream butter and
sugar until light and fluffy. Beat in egg and vanilla.
Combine the flour, cocoa, baking soda and salt; gradually
add to creamed mixture alternately with water and
buttermilk, beating well after each addition.
Fill paper-lined muffin cups
two-thirds full. Bake at 375° for 12-15 minutes or until a
toothpick inserted near the center comes out clean. Cool
for 10 minutes before removing from pans to wire racks to
cool completely. Frost cupcakes and decorate with
sprinkles. Yield: 16 cupcakes.
1 cupcake (calculated without frosting and
decorations): 157 calories, 6g fat (4g saturated fat),
29mg cholesterol, 169mg sodium, 23g carbohydrate (13g
sugars, 1g fiber), 2g protein. Diabetic
Exchanges: 1-1/2 starch, 1 fat.