Serves: 4-6
Prep time: 20 minutes
| Plain Flour | 2 cups |
| White Sugar | 1 cup |
| Cocoa, Sifted | 1/2 cup |
| Baking Soda | 2 tsp |
| Salt | 1/2 tsp |
| Milk | 1 cup |
| Shredded Coconut | 1 cup |
| Signature Whole Egg Mayonnaise | 1 cup |
Method
- Preheat oven to 150°C and line cupcake tray.
- Sift together the flour, cocoa powder, baking soda and salt in a medium bowl, before adding in the Birch & Waite Whole Egg Mayonnaise, sugar, vanilla and milk and mix well with a wooden spoon.
- Spoon batter into the cupcake tray.
- Bake in the oven for 15-20 minutes.
- Leave cupcakes to cool before frosting and topping with shredded coconut.
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