I've already started this in the bowl,but I'm going to make changes& while I am usually certain about changes being for the better,I'm not so sure about this.'Think I'd not make it now that I've read&compared to tried recipes.I'm going for 24,not 16 cupcakes,so am halving more the recipe.These amounts: 2 1/4c flour;1T bpowder;1/4 + 1/8t bsoda;ADDING 1/2t salt;SUBBING 1/2c BUTTER;INCREASING sugar to 1 1/4c;ONLY using 2 eggs (eggs'll do that. A fudgy 2 egg brownie recipe becomes cakelike with one more egg); 2/3c mostly sour cream w remainder plain yogurt;ADDED 1/3c milk;1 1/2t vanilla.I usually don't feel guilt with changes.This one's different. I don't know why, maybe the severe changes; but not that much considering I'm just increasing, right?!Please forgive.I'll get back with results.(Crossing fingers!) Not done yet,in the oven,but more to say: Only 18 muffins w increased amount. With 15 to 20 minute bake time,submitter MUST HAVE been using a lessthan standardsize pans to get 16.Batter seems seeet enough.'Thicker than most cake batters even with adding milk.'Still crossing fingers.Out of the oven in 18.Very light in weight.Hope that doesn't mean very dry.TASTE TEST:'Tastes like a cake mix.Not a bad cake mix.Light like they are.'Not very moist,but moist enough to say not dry.'Stuck to the wrappers a little. Just okay.I give myself a cheer for decreasing to 2 eggs.'Woulda been dry with three for sure.
Was this review helpful?
0 users found this review helpful
I've already started this in the bowl,but I'm going to make changes& while I am usually...