OK, well after reading the other reviews, I decided to change up the recipe a bit and this is what I did: Add a heaping Tbsp of instant coffee to the milk (don't worry, you won't taste the coffee), and stir until dissolved before you add to the dry ingredients. Instead of a whole cup of water, only add 1/4 cup water and then add 3/4 to 1 cup of SOUR CREAM. You might have to add a splash or two more of the water to get a good batter consistency. This made a really moist, decadent cake. I baked them at 350 for 23 minutes becasue of the sour cream additional ingredient. I had to fill the cups pretty high as it is a bit dense and doesn't rise a whole lot. I made a German Buttercream for the filling - NO CRISCO! Then I dipped them in a chocolate ganache and used more buttercream to do a curly doodle on top. They ended up looking just like the Hostess cupcakes but taste WAY better. They also came away from the paper wrapper FLAWLESSLY. EVERYONE WAS RAVING!! My kids went nuts. I will be making these again!!!
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OK, well after reading the other reviews, I decided to change up the recipe a bit and this is...