1 cup mayonnaise, 1 cup warm water, 1 teaspoon vanilla
Mix with a spoon until all ingredients are combined
Fill paper lined cupcake holders ⅔ of the way full.
Bake at 350 for 12-15 minutes.
Cool on a baking rack. Frost with your favorite frosting.
Notes
This recipe can also be baked into a Chocolate Mayonnaise Cake. Increase the cooking time to 30-35 minutes in a 11 x 7 inch cake pan.
Use natural unsweetened cocoa powder, not dutch process cocoa powder.
If your cocoa powder is lumpy, sift through a fine meshed sieve to remove the lumps.
Don't overmix the cake batter. Just stir until the dry ingredients are combined. It's okay to have a few small lumps.
Don't over bake your cupcakes or they will become dry. Check them beginning at 12 minutes with a toothpick. If there are just a few moist crumbs, they are done. Otherwise keep cooking for a few more minutes.