Yield: 16 cupcakes
As an ingredient in cake, mayonnaise makes perfect sense. It is made of eggs and oil, both common cake ingredients. Oil cakes, in general, tend to be very moist, and this one is no exception. I’ve added a vanilla bean, which brings deep flavor to the already moist and delicious cake. The glossy chocolate icing was a specialty of my grandmother.
Excerpted from THE FARM by Ian Knauer. Copyright © 2012 by Ian Knauer. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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The concept of this cake appealed to me very much since by using mayo you don't have to wait for butter or eggs to come to temperature. The problem is that vanilla is too delicate of a flavor to mask the intensity of the mayo. In addition to infusing the vanilla bean into the milk I also added about 2 tsp of vanilla extract to the batter but I could still taste the tang of the mayo. The texture of the cake was great - the cupcakes came out very moist and baked beautifully, but I just could not get over the mayo flavor.
I made a half batch of cupcakes and a full batch of icing. This is a nice recipe, very moist. The vanilla bean flavor didn't come through quite as much as I thought it would though. Next time I'd save the more expensive bean for another recipe and use extract in this. The icing does remind me of what my grandmother made!
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