Choco Mayo Cupcakes Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method :
Whisk together flour, cocoa, sugar, baking powder and salt. Whisk in eggs, coffee, vanilla, and mayonnaise until smooth. Divide batter among cupcake cases. Bake at 180 degrees C until tops spring back when lightly pressed, 15 to 17 minutes. Let cool completely. For the frosting, beat mayonnaise and cocoa. Whisk in icing sugar and milk until smooth. Frost on the cupcakes.

Method :
Mix yeast, sugar, 120 millilitres warm milk and rest the mixture for 10 minutes. Then, add flour, 1/4 teaspoon salt, 1 tbsp butter, 80 millilitres warm milk and knead it into a smooth soft dough. Rest the dough for 10 minutes. Heat 1 tablespoon butter, add carrots, capsicum, cauliflower, corn, green peas, cabbage, cook for few minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon chilli flakes and remove and set aside. Transfer into a bowl, add mozzarella cheese, cheddar cheese and mix. In another bowl, add parmesan cheese, 1 tsp dried parsley and mix. For the dip mix mayonnaise, chili garlic sauce, 1 teaspoon dried parsley, dried thyme, dried basil, dried oregano, chilli flakes and mix. Take a ball from batter and roll it into a ball. Heat oil and deep fry these until golden brown and crispy. Transfer this into the parmesan cheese mixture and coat it properly. Serve hot with prepared dip.