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Chocolate Cupcakes With a Nola Twist

Chocolate Cupcakes With a Nola Twist

Chocolate Cupcakes With a Nola Twist

Makes 12 cup cakes

  • 1 cup sugar
  • 2 cups flour
  • 3 Tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1 cup Nola mayonnaise
  • 1 cup warm water
  • 1 teaspoon vanilla essence

To serve:

  • 1 cup seasonal berries, such as strawberries, halved and blueberries
  • ½ cup mint

Method:
Mix sugar, flower, cocoa powder, baking powder, bicarb and salt into a mixing bowl.
Add mayonnaise, water and vanilla.
Mix with a spoon until all ingredients are combined
Fill paper lined cupcake holders 2/3 of the way full.
Bake at 180 degrees till risen
Cool on a baking rack.
Icing

  • 1/2 cup Nola mayonnaise
  • 1/2 cup cocoa powder
  • 2 cups icing sugar
  • 2 tablespoons milk

Whisk together mayonnaise and cocoa. Whisk in castor sugar and milk until smooth. Use to ice cupcakes. Top with the fruit and mint leaves to garnish!

TIPS:

  • Why use Nola Mayo in desserts and baking?  Mayonnaise is simply a mixture of oil and egg, both of which are easily ingredients that go in cake
  • Adding a cup of mayonnaise makes all the difference in your dessert if you’re aiming for a rich, silky and moist texture and a generally decadent dessert that melts in your mouth
  • It mixes easily without the need to cream butter and sugar. Its slight acidity makes for a finer crumb. Its high oil content make for super moist cakes.
  • Nola mayo also works well in cake or cupcake frosting because it mixes so well and is so creamy, Combining milk, flour, butter, sugar, vanilla extract and mayonnaise will leave you with a creamy, melt-in-your-mouth frosting
  • Nola mayonnaise also works in biscuits to make for a biscuits that remains crispy on the outside, and gooey on the inside

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