Called “emergency” cupcakes because they’re for emergencies, as in “Mom, I forgot to tell you that you’re supposed to bring cupcakes to school today…
EMERGENCY BLENDER CUPCAKES
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1 cup flour
½ cup unsweetened cocoa powder (not Dutch process)
1 cup granulated sugar
½ tsp baking soda
¼ tsp salt
¾ cup hot water
½ cup canola oil
1 large egg
1½ tsp vanilla extract
1. Preheat oven to 375°F. Line 12 regular-sized muffin tin with paper or foil liners.
2. 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 smooth and well-blended, stopping to scrape down the sides once or twice.
3. Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.
4. Transfer to rack to cool for about 10 minutes, and then carefully remove cupcakes from the pan and set them on the rack to cool completely before frosting.
Servings: 12
Recipe Source: Abby Dodge
Cooking Tips:
Emergency Blender Cupcakes baked in foil wrappers- easily slip out and can be placed into ice cream cones for a fun birthday treat. Swirl frosting on top. Drizzle with Smucker’s Magic Shell, sprinkles and top with a red gummy bear.
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RATE THIS RECIPE[ratings]
“These were incredibly easy to make. Much better than a mix and just as easy.”
-Phoenix, AZ“LOVED IT..! All your recipes are AMAZING! =D”
-United Arab Emirates“When I have grandkids, I will be making these!”
