Great recipe, but considering other reviews I modified as follows: I doubled the cake portion, which turned out perfect for 24 moderately sized cupcakes; and for the frosting I used 1/2C butter and 1/2C vegetable shortening rather than the full cup of butter. It was exactly enough frosting for the 24 cupcakes.
I should note that I also substituted light almond milk for the low fat milk, and a vegan butter replacement for regular butter due to a milk allergy, and it turned out fine (the vegan butter substitute won't be fluffy when you cream it with sugar to start the cake batter, but it didn't seem to have any impact on the finished product).
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Great recipe, but considering other reviews I modified as follows: I doubled the cake portion,...