Saturday, August 20, 2011

Chocolate Blender Cupcakes and Cream Soda Frosting

These cupcakes are very moist and tasty. Preparing the batter in the blender saves time and makes clean up easy. When finished, add hot water, turn on and let the blender clean itself. Pour the batter directly into the cups from the blender pitcher. Super quick and easy. Frosting can be thick and spreadable or a thin glaze, depending on your preference.

1 tsp vanilla
2 eggs
1/4 cup cooking oil
1 1/4 cups water
1/2 tsp baking powder
1 tsp salt
1 1/4 tsp baking soda
2/3 cup cocoa
1 2/3 cups sugar
2 1/4 cups all purpose flour

Preheat oven to 350 degrees.
Place all ingredients in blender pitcher in order. Blend on medium speed until fluffy, about 2 minutes. Scrape down sides if needed.
Pour into cupcake pan lined with papers. Fill just below tops.
Bakes 20 minutes for full size, 15 minutes for minis.
While cupcakes are baking mix frosting. Cool on a rack before frosting.

1/3 cup butter or margarine
1 1/2-2 cups powdered sugar
splash cream soda

Place butter and 1 1/2 cups sugar in clean blender pitcher. Blend briefly on low speed. Add a splash of cream soda. Increase to medium speed. Continue adding sugar if too thin or sugar if too thick until desired consistency is reached. Pour into a bowl. Spoon onto cooled cupcakes. Let set for a few minutes, then enjoy.

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