Does this cook temp look correct? I can not afford to waste ingredients.
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3/4 cup sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 1/3 cups water, at room temperature
Vanilla Buttercream (Below)
Preheat oven to 275°. Line cupcake pans with 24 paper or foil cupcake liners; set aside.
In medium bowl, combine flour, cocoa powder, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Fill the prepared cupcake liners with batter 3/4 full.
Bake 24 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans and cool completely. Frost with Vanilla Buttercream.
Vanilla Buttercream: Cream 1 cup (2 sticks) softened unsalted butter in a large mixing bowl with electric mixture. Add 1 teaspoon vanilla extract. Gradually beat in 1 box (4 cups) confectioners' sugar, 1 cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 Tablespoons milk. Beat on medium speed until smooth and creamy, about 2 to 4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.
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