Reviewed: May 12, 2005

These were excellent, very moist! The only thing I changed was I used another frosting. I used the whipped cream with cream cheese frosting recipe on this website. Again, excellent, I will definitely make these again.

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FERRISBEAN

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 20, 2005

I also added pecans and raisins to the cupcake batter and pineapple to the icing and it turned out great that way. The recipe is very moist but not too sweet like a regular cupcake.

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BETHR21

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Reviewed: Jan. 13, 2005

Very moist and flavorful. I ate them as muffins without the icing and they were delicious! Made 18 muffins, so I cooked for slightly less time (approx. 20 minutes.)

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BETHMCNICK

Cooking Level: Intermediate

Home Town: Croton On Hudson, New York, USA

Living In: Repulse Bay, Hong Kong Island, Hong Kong

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Reviewed: Dec. 9, 2004

These turned out sooooo good! Very yummy moist recipe! We ate them w/o the icing....they were all gone before I had the chance to make the icing! We're not big on nuts in our family so we didn't add them. Plus, my batch made 25 muffins...not 12. Perfect recipe...we'll be making these again!

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