This is a nice, moist cake, and provides a great base from which to create all kinds of great flavor combinations, or just to enjoy as a simple white cake. I halved the recipe, which yielded 11 cupcakes. I used all ingredients as stated, except for using unsalted butter in place of shortening. My only other deviation was to add the baking soda in with the dry ingredients, as I do with all my other cake recipes, rather than mix it with the buttermilk. There was no cornbread taste or consistency, as a few others have mentioned. That could be the result of over mixing. Once you begin to add the dry ingredients, mix only enough to incorporate. Mixing too much will give you a tough cake. The cupcakes were tender and moist, though a little on the sweet side. Next time I will back off the sugar a bit as I plan to add a strawberry filling and top with strawberry cream cheese icing - yum!
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This is a nice, moist cake, and provides a great base from which to create all kinds of great...