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DESSERTS- CAKES & FROSTINGS:
Emergency Blender Cupcakes
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Emergency
Blender Cupcakes |
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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...
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1
cup |
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flour |
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½
cup |
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unsweetened cocoa powder (not Dutch
process) |
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1
cup |
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granulated sugar |
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½
tsp |
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baking soda |
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¼
tsp |
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salt |
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¾
cup |
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hot
water |
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½
cup |
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canola oil |
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1
large |
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egg |
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1½
tsp |
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vanilla extract |
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1 |
Preheat oven
to 375°F. Line 12 regular-sized muffin tin with
paper or foil liners. |
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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. |
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3 |
Pour into
prepared pan/cups, dividing evenly. Bake until
toothpick inserted in center of one cupcake
comes out clean, 15-17 minutes. |
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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. |
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Servings: 12 |
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Recipe Source |
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Abby Dodge |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
PRINT this
Recipe
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.
Frosting links:
Cream Cheese Frosting
Chocolate Frosting
Ratings:
***Hey,
this one's a keeper!- would
make it again. "These were incredibly easy to make.
Much better than a mix and just as easy."
-Phoenix, AZ
***Hey,
this one's a keeper!- would
make it again. "LOVED IT..! All
your recipes are AMAZING! =D"
-United Arab Emirates
***Hey,
this one's a keeper!- would
make it again. "When
I have grandkids!"
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