I've now used this recipe several times and it just gets better and better! I didn't want to use 8 egg yolks and essentially waste the whites so I modified this recipe and made a white cake by using 4 whole eggs instead. I read the other reviews and was nervous that this scratch cake recipe wouldn't taste good, because I thought it would be dry. Using NAPLES advice, I was sure to cream my butter and sugar together for a long time. I first cut my butter into 1/2 inch pats, creamed that. I then added sugar in about 1/4 cup increments (guessing) and creamed that until my sugar and butter looked light and fluffy. I added one egg at a time scraping down the sides after each time. I turned my mixer off and stirred in my vanilla extract. I started and ended with my sifted flour mixture and added the milk in 2 parts while the flour mixture took 3 parts. In the end, it was light and fluffy (truly, the batter looked gorgeous) and I've made cupcakes every time. I only bake for about 13-15 minutes and I have the perfect cupcake. JDSIMON/DAVE - this recipe is a true winner!
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