Emergency Blender Cupcakes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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! 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 |
Directions:
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 sooth 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 remove cupcakes from the pan and set them on the rack to cool completely before frosting.
5. Servings: 12.
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