Chocolate Cupcakes

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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


  1. Preheat oven to 150°C and line cupcake tray.
  2. 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.
  3. Spoon batter into the cupcake tray.
  4. Bake in the oven for 15-20 minutes.
  5. Leave cupcakes to cool before frosting and topping with shredded coconut.

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