"A tasty little cupcake, which is easy to make." — Hanatarou
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1 1/2 cups
This recipe was great. It also was very quick and easy. To add fluffiness like a cupcake I added a tsp. of baking powder and a little milk to loosen the batter. I also tried them with whole wheat flour and they were a tasty treat.
Let's begin by stating I followed the instructions for this recipe exactly, making one minor modification in regards to baking a cake instead of cupcakes.
I now know what it would be like to bite right into a Tempurpedic mattress.
If I had children, and sent them to school with these cupcakes, all decorated with love and whatnot, I would have thousands of dollars in psychiatric treatment to pay for, as my child might not ever recover from the ridicule he would receive as a result of bringing a golden stack of napkins with icing to school with him.
There was no sweetness to the cake. Despite using "self rising" flour, what I ended up with was more like a dish sponge that has been used for months, and thrown through the wash a few times. In all fairness, not the dish sponge with the gritties on top, as the consistency of the cake was very... pasty? Smooth and pasty.
I do not mean for this to be hurtful to the recipe owner. But for the love of god please be truthful. No amount of pandas and giraffes built out of nilla wafers and oreos on top is going to save this terrifying excuse for a "cake" mix.
I notice now that all of the reviews include massive modifications to the quantities and ingredients... LET THIS BE A WARNING TO ALL WHO GO BY THE RECIPE: SAVE YOURSELF.
I haven't laughed so hard at such an epic failure in the kitchen, ever, in my life. Thank you, recipe owner, for at least making me laugh.
This is just some advice for everyone regarding baked goods in general (this recipe included). If you are making a cake, muffins, bread, etc. don't over mix it. Over mixing it causes the gluten to "tense up" thus creating a very tough and foam-like product. So if you are having this issue, ease up on your mixing, and let your batter be.
This was a pretty good recipe. I didn't have any self-rising flour, so I used regular flour and for every cup I put in
1 1/2 tsp baking powder and 1/2 tsp salt. I also put in another 1/2 tsp baking powder and some milk as suggested by another reviewer. Besides being a little eggy it was very good and cupcake-like.
I made these for my son's first birthday party and they were VERY dry. When I was mixing them it did not seem that the batter moist enough, that should have been my first clue. I will not make these again.
This recipe was very easy to make but the 'cupcakes' tasted much more like muffins. They didn't have the fluffiness or sweetness I expect in a cupcake.
I have to agree with the other reviewer, this recipe was more of a muffin rather than a cupcake.. but it was really really really good!! and just too easy. It baked perfectly and tasted really good.. I'm not fond of extra sweet things and the sugar in this recipe was just right.
I added some crushed walnuts and cashews and substituted two tablespoons of butter with two tablespoons of peanut butter.. The result was a nutty vanilla-ey delight!
I did not make this recipe, but I just want to comment on the last review from "Alex & Tom"... That big review was completely and unbelievably unnecessary. This is just a simple recipe that someone posted and this person did not deserve that rude comment. Everyone who also voted that as helpful is just as rude and to blame. That type of meanness should not be AT ALL supported in any way. It's just a vanilla cupcake recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 105
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