Ingredients for Emergency Blender Cupcakes
- 1 ½ cups all-purpose flour
- Unsweetened Cocoa Powder
- Granulated Sugar
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- Hot Water
- Canola Oil
- 1 large egg
- Vanilla Extract
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How to Make Emergency Blender Cupcakes
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper or foil liners.
- In a blender, combine 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ cups granulated sugar, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- Secure the blender lid and blend on medium speed until the dry ingredients are thoroughly combined.
- Add 1 cup water, ½ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract to the blender.
- Cover and blend on medium-high speed until the batter is smooth and well-combined, stopping once or twice to scrape down the sides of the blender.
- Pour the batter evenly into the prepared muffin cups.
- Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cool, frost and enjoy! (Frosting recipe not included).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
67g
Fat
5g
Carbs
8g
