Blender Cupcakes Food
EMERGENCY BLENDER CUPCAKES
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
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
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
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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