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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a recipe from . These are pretty dense and not as cakey as the name implies but still really good! Also the recipe calls for cocoa powder but it is optional. I don't use it just because I prefer vanilla to chocolate cupcakes but it is entirely your preference! Also...I am not a frosting person (I always use to scrape it off as a kid...haha) so I don't frost mine but definitely you can! Enjoy! I also made mine gluten free and I used Rob's Red Mill's All Purpose Gluten Free Flour. Ingredients:
1 1/2 cups all-purpose flour (i use rob's red mill's all purpose gf baking flour) |
1 1/2 teaspoons baking soda |
1/3 cup unsweetened cocoa powder (optional) |
3/4 cup fat-free mayonnaise |
1 cup white sugar |
1 cup warm water |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees. Spray a muffin tin with cooking spray or use muffin liners.
2. Sift flour, baking soda and cocoa powder (if using); set aside.
3. Whip mayonnaise, sugar, water and vanilla until thoroughly mixed. Add flour mixture slowly and beat at medium speed with electric mixture for 2 minutes.
4. Fill muffin try and bake 15 to 25 minutes (depends on your oven) or until toothpick inserted comes out clean.
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