Instructions:

Line a microwave muffin pan, or 6 glass custard cups, with paper baking cups.  Set aside.  In medium mixing bowl combine flour, sugar, baking cocoa, baking soda, salt and Buttermilk Blend.  Whisk well.  Pour water into a 1 cup glass measure.  Add oil, vinegar and vanilla.  Using whisk, stir liquid ingredients into flour mixture.  Immediately pour batter into baking cups.  Rotating pan or cups midway through cooking, microwave on high for 2 to 2 1/2 minutes, or until wooden toothpick tests done.  Do not overbake or cupcakes will be tough.  Cool slightly before removing cupcakes to cooling rack.