I wish I could give 2-1/2 because these cupcakes are that - right in the middle, take 'em or leave 'em, mediocrity at its best. I was going for "wow" and got "meh". You get the drift. Anyway I took the recent comments into consideration and made some modifications, mostly with cooking time. Despite their being done in 18 minutes a few of them were still burned on the bottom! It may have been my pan, but still, really? I made a note that if I bake them again to do so at 325 instead of 350. Also I think the yield is off as I measured out each cupcake carefully with my 1/4 cup and only came up with 20 cupcakes. Not a problem for me, but if you're counting on getting more, you should be prepared. The frosting was the best part of this cupcake. It was creamy and lemony - I added a few drops of yellow food coloring because otherwise the frosting is basically white. I piped the frosting on using the star tip - makes for pretty presentation and also much quicker than spreading with a knife. However if you plan to do this do not modify and make the frosting harder as one reviewer did or you will have a heck of a time. I probably won't make these again just because of the disappointment - instead I'll continue my pursuit of the perfect cupcake recipe!
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I wish I could give 2-1/2 because these cupcakes are that - right in the middle, take 'em or...