Did you thank your mother today?
If you haven’t it’s not too late! Take mom out for a fancy meal – bake mommy something sweet – give grandmama a giant hug – rub your mother’s feet! I started early by taking my mom out for cocktails Saturday night because I’m finally old enough to do so.
If you need a deliciously adorable idea try these Mayo Butterfly Cupcakes! This is part 3 of the Chocolate Cakeoff and it is a delightful, homey option when making cake batter. The result had a mild metallic aftertaste to me but my family didn’t notice. I will say the batter is delectable and 100% safe to eat which probably makes this the winning batter of all time in my book. Mayo is essentially eggs and oil…the two things you’ll notice are missing from this recipe. I’d really like to know if this would work with Veganase because that would be just the dandiest thing ever (I’m using a lot of positive D words today) for my vegan friends!
replicated faithfully from “The Cake Bible”
- 28 grams of unsweetened cocoa
- 1 cup boiling water
- 1 tsp vanilla
- 160 grams of mayonnaise
- 200 grams sifted cake flour
- 200 grams white granulated sugar
- 2 tsp baking soda
- pinch of salt
Mix the boiling water and chocolate until all the chocolate is dissolved. Let this come to room temperature and then whisk in the vanilla, sugas and mayonnaise.
In another bowl mix together the remaining ingredients (cake four, baking soda and salt) and pour the chocolate mixture on tip. Whip this for a minute to aerate the ingredients and voila! Cake batter done. How ridiculously easy was that?
Bake your mix in the baking cups at 350F for about 20 minutes. Let cool and bam! Done and delicious cupcakes. Top with your favorite frosting (I used a caramel buttercream) and some butterfly shaped sugar cookies.