Blender Chocolate Chip Cupcakes
Blender Chocolate Chip Cupcakes recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 177 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 1.5 | Teaspoons |
baking powder
|
*
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Heat oven to 350℉ (180℃).
Place all ingredients in blender container in order listed.
Cover and blend on high speed, stopping blender occasionally to scrape sides, 45 seconds.
(Batter will be slightly lumpy). Pour into paper lined medium muffin cups, 2 1/2x1¼ inches.
Fill each ⅔ full. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Immediately remove from pan; cool completely.
