Chocolate Nayonnaise Cupcakes
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup vegan mayonnaise (I use fat-free Nayonnaise)
1 cup white sugar
1 cup cold water
1 teaspoon vanilla extract
Mix dry ingredients and set aside.
Mix all wet ingredients except water.
Alternately mix water and dry ingredients in with the wet.
Spoon into muffin tins about 3/4 full.
Bake at 350 F. 15 minutes for mini cupcakes, about 20 minutes for regular, and from 25-30 for a cake.
When cooled, dust with powdered sugar, cocoa powder, or frost with preferred flavor!