6 tablespoons light corn oil spread
1 cup sugar
1-1/4 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
Dash salt
1 cup lowfat buttermilk
1/2 teaspoon vanilla extract
Powdered sugar

Heat oven to 350 deg. Line muffin pans with paper baking cups (2-1/2" dia.).

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 vanilla to mixture in saucepan. Beat with whisk until well blended. Spoon into baking cups. Bake 18 to 20 minutes, or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool completely. Sift powdered sugar over top.

Makes 18 cupcakes.

Calories 110
Cholesterol (mg) 0
Fat (gm) 3