Heat oven to 375F. 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.
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|Serving Size: 1 Cupcake (46g)|
|Recipe Makes: 18|
|Calories from Fat: 19 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 202.5mg||7 %|
|Potassium 15.9mg||0 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 32.5g|
|Protein 1g||1 %|
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Calories per serving: 153
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