• 15
    MINS
  • Serves
    12
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CHOCOLATE CUPCAKES

TIP: If preferred, combine all ingredients in medium bowl. Beat with an electric mixer, on low speed, until just combined. Increase speed to medium, beat about 1 minute or until mixture is smooth and has changed to a paler colour.


What You'll Need

  • 125g butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 ¾ cups self-raising flour
  • ¼ cup cocoa, plus 2 tbsp cocoa extra
  • ¾ cup Praise Whole Egg Mayonnaise, plus ¼ cup extra
  • 2 tbsps water
  • 1 ¼ cups icing sugar mixture

What to Do

  1. Preheat oven to moderate, 180°C. Lightly grease or line a 12-hole muffin pan with paper patty cases.
  2. In a bowl, using an electric mixer, cream butter and sugar together until pale and creamy.
  3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. Sift flour and cocoa together. Lightly fold in flour alternately with combined Praise Whole Egg Mayonnaise and half water.
  5. Spoon mixture evenly into cases. Bake 15-20 minutes until cooked when tested. Cool in pan 5 minutes then transfer to a wire rack to cool completely.
  6. In a small bowl, combine icing sugar, extra cocoa, extra mayonnaise and remaining water. Beat until smooth. Spread over cooled cupcakes.