This recipe was okay, but me and my friend tweaked it a little bit for cupcakes. Because it was so heavy and thick the first time, we used a 1/2 stick of butter instead of shortening, and substituted 2 egg white for the eggs, and beat them separately, and folded it into the mixture at the final step. This resulted in really light, fluffy cupcakes. Just make sure not to overfill them!

Reviewed On: Mar. 16, 2009