I think that I'm a baker... but clearly I'm not. I followed the recipe, subbing GF baking mix for 2/3 of the flour and soaking the rice flour in the buttermilk for a while (things that I'd read about online, having no actual experience in the matter). In the end, the batter was THICK and I was worried. Ended up adding about 1 more cup of buttermilk to some of the cupcakes. What a mistake! Once baked, the original thick batter became perfectly risen, gorgeous cupcakes. The one's that I thinned are sunken in the middle, gummy, an sad looking. All this to say, this is a thick batter, and it's great!

Reviewed On: Sep. 13, 2009