Ingredients
Makes 24 cupcakes or 2 x 20cm cakes: Suitable for vegetarians
For the cupcakes:
- 2 cups (500ml) Selati Sugar
- 375ml Nola Original Mayonnaise
- 1 tsp (5ml) vanilla essence
- 4 eggs
- 2 cups (500ml) Flour
- 2 tsp (10ml) baking powder
- 2 tsp (10ml) bicarbonate of soda
- 1 tsp (5ml) salt
- 2 tsp (10ml) cinnamon
- ½ tsp (2.5ml) nutmeg
- 1 cup (250ml) pineapple, crushed and drained
- 2½ cups (625ml) carrots, grated
- ½ cup (125ml) pecan nuts, chopped
For the Nola Original Mayonnaise Icing:
- 500ml Nola Original Mayonnaise
- 1 tbsp (15ml) vanilla extract
- 3 cups (750ml) Icing Sugar
Method
- Preheat the oven to 180ºC.
- Lightly grease 2 x 12-hole non-stick muffin tins or place in 24 cupcake papers.
- Beat the sugar, Nola Original Mayonnaise and vanilla together.
- Beat in the eggs, one at a time.
- Sift the flour, baking powder, bicarbonate, salt and spices together and fold into the egg mixture.
- Gently fold in the pineapple, carrots and nuts.
- Spoon into the muffin tin and bake for about 20 minutes or until a skewer comes out clean.
- Cool on a wire rack.
To make the Nola Original Mayonnaise Icing:
- Beat the Nola Original Mayonnaise, vanilla and icing sugar together.
- Add more or less icing depending on whether you want to pipe or drizzle the icing.
- Once the cupcakes have cooled, ice and serve.
