I have rated this 5 stars, with almonds, poppy seeds and sesame seeds omitted.

Reviewed On: Nov. 24, 2009

A nice moist cupcake! Thank you.

Reviewed On: Oct. 21, 2009

My recipe did turn out in regards to consistency, I could taste the fresh raw egg white through, and decided to add cocoa powder to remedy this. In the end I was far too concerned to use this icing for preschoolers cupcakes due to the raw egg. I looked up food safety information from egg producers and they highly recommend that individuals do not eat raw egg products due to salmonella. Therefore I cannot give this recipe any more then a one. I would be interested to see an adapted recipe posted with dried pasteurized egg white from the person who made the change.

Reviewed On: Oct. 21, 2009