Blitzer Cupcakes

Blitz, Bake & Binge !

Whip, blend and whiz ! These modern terms describe the action of our speedy gadgets that make kitchen work quicker. I love this recipe of blitzer cupcakes because it makes a really quick batch of delicious cupcakes. I suspect I’m also enamoured with it’s name ! Blitz comes from the German word Blitzkrieg. It implies processing thoroughly. All the ingredients are dumped in a bowl and blitzed till they lose their identity. Then, baking these beauties is quick and effortless !

Blitzer Cupcakes:

  • 1 cup powdered sugar
  • 60 gm Verka Butter
  • 2 tbsp oil
  • 2 eggs (large)
  • 1 cup maida
  • pinch of salt
  • 1 tsp baking powder
  • 1 tsp vanilla
  • ¾ cup Verka Milk
  • Choco chips for topping



  • Preheat the oven to 160 degrees C.
  • Keep a muffin tray ready, lined with paper cases.
  • Melt the butter, then add in eggs, oil, vanilla and milk. Beat lightly with a fork.
  • In a deep bowl, sieve together the maida, salt, baking powder and sugar.
  • Pour the wet ingredients over the dry ones and blitz with a stick-blender on low speed. (If the motor heats up, the batter could turn warm and split).
  • When the mixture is smooth, scoop it into the waiting paper cases. Fill only to ¾ level.
  • Sprinkle some choco chips on the top of the batter, then pop them into the oven.
  • Bake for 12-13 minutes, or until golden brown.


Note: Most cakes should be baked in the central shelf of the oven. This is particularly important for cupcakes since they are small portions. High heat can scorch them from the top or the bottom. Chopped dried apricots, prunes, glace cherries or cranberries will also make a great topping.