Chocolate Cupcakes - cooking recipe

Ingredients

6 Tbsp. light corn oil spread
1 c. sugar
1 1/4 c. all-purpose flour
1/3 c. Hershey's cocoa
1 tsp. baking soda
dash of salt
1 c. low-fat buttermilk
1/2 tsp. vanilla extract
powdered sugar

Preparation

Heat oven to 350\u00b0.
Line muffin pans with paper baking cups. In medium saucepan, melt corn oil spread.
Remove from heat; stir in sugar.
Combine flour, cocoa, baking soda and salt.
Add alternately with buttermilk and add vanilla to mixture in saucepan. Beat with a whisk until well blended.
Spoon into baking cups. Bake 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans to wire rack; cool completely. Sift powdered sugar over cupcakes.