Yes, you read correctly. Mayonnaise cupcakes. If you think about it, it isn’t really such a stretch. Mayo is made using mainly eggs and oil. Isn’t that what normally goes into a cake? You see? *lightbulb moment*
Using mayonnaise in baking also makes the baked goods deliciously moist. As the case with an oil cake, it will in fact get better after a couple of days. If you can keep your hands off it!
In my previous post I gave a bit of context about NOLA’s #CreateAStir campaign – #CreateAStir Deviled Eggs with a Twist!
Inspiration hit when I decided to try making cupcakes (with NOLA mayonnaise) and fill it with a milktart filling. Cool huh?
First, let’s start with the cupcakes.
Loosely based on an Allrecipes recipe
Pre-heat the oven to 180C
In a medium-sized mixing bowl, mix the following dry ingredients together:
- 2 cups flour (all-purpose)
- 1 cup brown sugar (I actually prefer white sugar. Because I used brown sugar the cupcakes came out a bit darker than normal)
- 1 teaspoon Bicarb of soda
- 1 teaspoon of ground cinnamon
Make a well in the middle of the dry ingredients.
And stir in the following wet ingredients:
- 1 cup water
- 1 cup NOLA mayonnaise
- 1 teaspoon vanilla essence
In a cupcake (I made square cupcakes BTW) tin, place 12 cupcake papers and spoon the cupcake mixture into it. Be careful not to overfill.
Bake for 20 – 25 minutes. Take out of the oven and leave to cool for a bit.
In the meantime…..
In a medium saucepan, on medium heat, combine the following ingredients and bring to a boil:
- 2 cups milk
- 1 teaspoon vanilla
- 1/4 cup butter
Once it boils, remove it from the heat.
In a separate mixing bowl, mix together:
- 1 heaped tablespoon flour
- 1 heaped tablespoon cornstarch
- 1/4 cup white sugar
Whisk in 1 beaten egg. Whisk until the mixture is smooth.
Add to the warm milk mixture, turn up the heat (up to medium heat) and simmer for 5 minutes. Remove from heat.
Going back to the cupcakes! I’ve got this nifty little gadget to remove the centre of cupcakes, muffins, etc. So that it looks like this:
Fill the centres with the milktart filling, and sprinkle some cinnamon over the cupcakes.
And now, for the icing. Which I must admit, I didn’t get 100% right, because I was starting to get a little impatient to try these Marvelous Mayo Milktart Cupcakes!
The recipefor the buttercream icing is correct, I just softened the butter too much, and added a bit too much milk, so the icing was a bit runny and ‘grainy’. Still tasted delicious though!
In a large bowl, beat 140g softened butter. Add 140g icing sugar/powder and beat until smooth. Add the rest of the icing sugar, with 1/2 teaspoon vanilla essence and 1/2 teaspoon ground cinnamon, plus 1 tbsp milk until creamy and smooth. Add 1 more tbsp milk if needed.
Cover the cupcakes with the icing, and ta-da! There you go! Looks divine doesn’t it?