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Posts tagged ‘mayonnaise’

Dec 29

Chocolate Cupcakes With Instant Pudding Frosting

It’s been a while since I made a great cupcake, with the exception of the gingerbread cupcakes I made for Christmas – I made gingerbread cupcakes, frosted them with Bakerella’s buttercream (with a dash of salt added), and topped them all with a mini gingerbread man from Martha Stewart’s gingerbread cookie recipe. They tasted great.

Christmas Cuppies

But the chocolate ones I made for Christmas, like so many of my previous batches of cupcakes in the past weeks, were flat, short, tasteless and sort of rubbery-like. It’s really been a huge disappointment; even the red velvet cupcakes I made for my husband’s work were flat, short and rubbery.

I think the reason I have been baking cupcakes like this is that my baking powder expired 3 months ago. I only found this out within the past few days, and I encourage everyone to take note of their baking powder expiry dates! I did do a test by putting a teaspoon of baking powder in some tepid water, and it did fizz, hinting that it is still active, but I really think that it is not. There’s no other explanation to my recent string of cupcake failures.

Well, I still have no new baking powder, but I needed to bake cupcakes today because there are no other sweets in the house! I chose the chocolate mayonnaise cupcake, which uses baking soda, not powder. They rose just fine, have a nice soft texture and are very chocolatey. This is my second time baking this cupcake.

Chocolate Cupcakes With Pudding Frosting

I intended on making blueberry frosting for these cupcakes, but realized that I was about 1.5 cups short of confectioners’ sugar. I did have French vanilla instant pudding, however, and knew I could make frosting out of this:

Instant Pudding Frosting

1 cup heavy whipping cream
1 cup milk
1 package Jello instant pudding, any flavor

Pour all ingredients into a mixing bowl and mix with whisk attachment on high speed until the frosting is thick and spreadable.

It won’t be pipeable, though. It’s airy and light and will thicken somewhat after a time in the refrigerator. Be sure to keep any cupcakes frosted with this frosting in the refrigerator.

I know, it’s a strange combination – mayonnaise, chocolate and French vanilla pudding, but as I have done before, I assure you that you cannot taste the mayonnaise in the cupcakes.

The matching liner and frosting was a total fluke, by the way.

Sep 25

Chocolate Mayonnaise Cupcakes

When I first heard of a chocolate cupcake made with mayonnaise, I was intrigued and had to try it out. Today was the perfect opportunity since I had no butter on hand, and there is no butter in these cupcakes. I got the recipe for the cupcakes from 52 Cupcakes.

Chocolate Mayonnaise Cupcakes

I’m only posting a cross section of this cupcake because I was most interested in its texture, which was slightly dense, but very moist. The cupcake held its shape really well and was not crumbly.

It had okay chocolate taste, but in my opinion the taste was similar to a box mix.

The frosting is a Nutella and peanut butter buttercream swirl, which is basically this recipe (you’ll have to scroll down to find the pb frosting recipe), but the recipe was cut in half and Nutella was substituted for the peanut butter in one half.

While this won’t become my standard chocolate cupcake recipe, I can say that I may decide to make these again, especially if I have ran out of butter!