Reviewed: Apr. 29, 2012

I just tried this recipe today and it is a good recipe. I do not do many homemade cup cake recipes at all but I will try this one again. I took the suggestion of the first reviewer with the eggs and used one whole egg and three egg yolks. This cap crumbles it doesn't come straight out the muffin paper cups but it is still a good recipe and I will use it again.* Everyone lets keep in mind that the era of this recipe is from the 1923's it is not of today so things will not be what we taste today but this is still good I would say they ate very good cupcakes or cakes back then.*

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Reviewer:

gimmymore

Cooking Level: Expert

Home Town: Inkster, Michigan, USA

Living In: Romulus, Michigan, USA

Reviewed: Mar. 4, 2012

These came out really dense, although I followed this recipe to a t. They were however very tasty

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Reviewer:

Mz Lada

Cooking Level: Expert

Home Town: Magadan, Magadan Oblast, Russia

Living In: Red Deer, Alberta, Canada

Reviewed: Oct. 27, 2011

I made this cake with a marshmellow frosting and it was pretty good... I ate so much my belly hurts!

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Reviewer:

midear

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Aug. 8, 2011

These turned out very pound-cake-y for us. They were way too rich with strawberry buttercream frosting and lemon cream cheese frosting on top. If I were to make them again, I guess I would try the boiled frosting that it recommends (I had the others leftover in my fridge and wanted to use them up). I can see how the recipe would be from 1923, it tastes like something my grandmother (who was born close to then) would have loved. It wasn't bad, but it wasn't what you usually think of as a cupcake, if that makes sense. Not at all light and fluffy, very dense and rich.

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Mar. 1, 2011

The first day I made these they were great. As someone else stated, by the second day the tops had hardened like sugar cookies. Not the worst thing that could happen, they still tasted really good, I probably just wouldn't make these to bring anywhere. As for my family, they loved them. My mom ate them plain for 3 days, the rest I frosted with a strawberry cream cheese frosting, topped with fresh strawberries. Still really good, just not the best yellow cake.

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Reviewer:

LaurenM

Cooking Level: Intermediate

Living In: Brick, New Jersey, USA

Reviewed: Feb. 26, 2011

I am giving 4 stars because I didn't make cupcakes. I used an 11x7 inch glass pan. It came out ok, but a little dry. With cupcakes you wouldn't have to cook as long. I frosted with a broiled coconut frosting and that was delicious. Good combo. This reminds me of a coffee cake. I will try the cupcakes next time. Sorry!!

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Reviewer:

CookinKaren

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Reviewed: Feb. 22, 2011

I used 2 tsp. of vanilla instead of using almond extract. I also used all room temperature ingredients. The recipe was easy as cupcake recipes go, and these didnt taste bad. The draw back is that the tops get hard and taste like sugar cookies and the center is chewy. Again, they didnt taste bad at all, its just the hard exterior and chewy interior. If you like that, then you will like this recipe. For my purposes, I am still on the hunt for the best vanilla cupcake that is moist throughout, with great vanilla flavor. This wasnt it. If anyone has one, please share!

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Reviewer:

Christina

Cooking Level: Expert

Home Town: Lake Ariel, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Sep. 12, 2010

These cupcakes were somewhat dry and lacked taste. Followed recipe exactly, only baked for 16 min. I don't think they were over done. The milky way frosting did help, don't think I will make them again. To many other cake recipes to try.

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Reviewer:

obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

Reviewed: Aug. 23, 2010

Very good recipe; I did not make any changes. I did bake the cupcakes for 22 minutes, which was about a minute too long. I will make these again though, so next time they will be better. Thanks!

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Reviewer:

Jessica

Cooking Level: Expert

Reviewed: Aug. 14, 2010

I saw the photo for these a few days ago from mominml and I had to make them. These were incredibly dry! I followed the directions to a T with the exception of making them in a mini muffin pan, and decreasing the cooking time due to this. I did enjoy the almond flavor, but overall this cake was nothing to write home about.

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