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 CUPCAKES

Blender Cupcakes image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 18 to 20 cupcakes

Number Of Ingredients 5

Ingredients

One 15-ounce can cannellini beans, drained and rinsed
One 16-ounce box angel-food cake mix
1 cup pitted dates, chopped (about 20 small or 10 large)
1 cup chopped nuts (optional)
Store-bought vanilla frosting

Steps:

Preheat the oven to 350 degrees F. Prep a standard muffin tin with paper liners or mist with oil spray. Set aside.
Puree the beans and 1 cup water in a high-powdered blender. Add the cake mix and dates to blender and combine until smooth, 1 minute.
Stir in the nuts by hand, if using. Pour the batter into the prepared muffin tins about three quarters of the way high and bake for about 18 to 24 minutes or until an inserted toothpick comes out clean. (See Cook's Note.) Let cool completely.
To finish: Top each cupcake with 1 to 2 tablespoons frosting.

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