I've gotten about 2 dozen cupcakes out of one recipe as written; they're dense, but not too much so, they're fluffy, the texture is perfect. I actually forgot to add vanilla to my first batch (left out the almond as a matter of personal preference), and I could still happily eat them with no frosting; of course, the flavor was a bit flat with no extracts, but the texture is just that good. I did not add the extra milk that many others did, and so far no dryness problems, but I do make sure to use whole milk and real, quality butter (I love Kerry Gold) when I bake. It's not exactly health-conscious, but full fat = fuller flavor and smoother texture. Also, I whipped the egg whites just before adding them to the batter, and folded them in instead of beating.
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I've gotten about 2 dozen cupcakes out of one recipe as written; they're dense, but not too...