RECIPE AND PHOTO SUBMITTED BY Judith Parady Rice
For cupcakes I used my Chocolate Mayonaise cake recipe.,but you can use your favorite rec. if you like.
I also doubled the recipe to get 32 cupcakes.
2 cup. flour,
1cup white sugar,
1/2 cup cocoa,
2tsp. b. soda,
1/4 tsp. salt.
In lg bowl -sift in flour,
add 1 cup mayo,
1tsp.vanilla,
and 1 cup cold water
and blend well with mixer.
Fill baking cups, full,and bake 20 min.or more till tops feel firm.-350 oven
Cool completely.
Icing:I also doubled this rec. 1/2 cup Crisco, 1/2 cup butter(soft).1 tsp. van I use Clear van.,for white icing.4 c. conf. sugar.2 Tbls half and half.
If I dbl, I use 1 c. Crisco and 1 stick butter.I add conf sugar one c. at a time until I think it’s right for the decorating bag.I use a lg star tip.To the same icing I added 2 squares of bakers simi sw. choc.his point you may have to thin icing w/ a little milk.
Put a cherry on top and cut the Pepperidge Farm,chocolate Hazelnut Pirouettes in half and slace it where you want it in your cupcake. Have fun!
If you enjoyed this article, please consider sharing it!
