Blender Cupcakes Recipes

EMERGENCY BLENDER CUPCAKES

Emergency Blender Cupcakes image

These are from Abby Dodge's book "Weekend Baker." Great cupcakes when your kid tells you at bedtime, "I forgot, I have to bring cupcakes tomorrow!"

Provided by TheRealMoxie

Categories Dessert

Time 25m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1/2 cup unsweetened cocoa powder (not Dutch process)
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 teaspoons vanilla extract

Steps:

Preheat oven to 375°F Line 12 regular-sized muffin tin with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until sooth and well-blended, stopping to scrape down the sides once or twice.
Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.
Transfer to rack to cool for about 10 minutes, and then remove cupcakes from the pan and set them on the rack to cool completely before frosting.
Servings: 12.

Nutrition Facts : Calories 198.3, Fat 10.1, SaturatedFat 1.1, Cholesterol 15.5, Sodium 108.4, Carbohydrate 26.8, Fiber 1.5, Sugar 16.8, Protein 2.3

BLENDER CHOCOLATE CHIP CUPCAKES

Blender Chocolate Chip Cupcakes image

Make and share this Blender Chocolate Chip Cupcakes recipe from Food.com.

Provided by hungrykitten

Categories Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 9

Ingredients

1 egg
1/3 cup shortening
3/4 cup milk
1 teaspoon vanilla
1 1/4 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips

Steps:

Prepare cupcake tins; lightly grease or insert paper liners.
Place all ingredients in blender container in order listed. Cover and blend on high speed, stopping blender occasionally to scrape sides, for 45 seconds. Batter will be slightly lumpy.
Fill each muffin cup 2/3 full. Bake at 350 degrees for 25 to 30 minutes until toothpick tests done. Immediately remove from pan; cool completely. Frost as desired.

Nutrition Facts : Calories 212.8, Fat 8.9, SaturatedFat 3.2, Cholesterol 19.8, Sodium 156.7, Carbohydrate 31.9, Fiber 0.8, Sugar 20.6, Protein 2.7

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