Aug 10, 2010
Excellent. A couple of minor flaws, however. (Let's get that over with first, then let's talk about how good these are) First, the recipe calls for 4 egg yolks and 1 egg white. Since they're all beaten together it would make more sense to read, "1 egg and 3 egg yolks." Second, unless, perhaps, you're using a mini muffin pan, there's no way these would be done in 15 minutes - 22-25 min. is more like it. Check them at 20 min. if you must, but be aware that if you check them too soon you risk them falling, or caving in on you! Now, for the good part. There are just so many ways you can describe a cake and after awhile it all sounds the same. Yes, these are MOIST. Yes, they are pleasantly SWEET as well as LIGHT and FLUFFY, not heavy and dense as I saw them described, unless you didn't beat the batter properly or are comparing them to a cake mix. Interestingly, they taste kind of like a sugar cookie and they even have a crackly, somewhat crispy top like one too. The almond flavor is noticeable, but pleasantly so. But how to distinguish these from a million other cupcakes described the same way?... How 'bout this - I ate two of them hot, right out of the oven. Knowing they're not at their best that way, they have to be plenty darn good to eat a second one the same way! And tho' I vowed not to, I had a third right after I frosted them (with a vanilla buttercream - take your pick from any of the wonderful recipes on this site). Now that's good.
—naples34102
