Recipe by Hanatarou
"A tasty little cupcake, which is easy to make."
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1 1/2 cups
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.
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.
There was no sweetness to the cake. The consistency of the cake was very... pasty? Smooth and pasty.
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.
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 noticed that the ingredients in these cupcakes were very much like cookies. And it made a batter rather similar to that of cookies. And, surprise surprise, the consistency of the cupcakes themselves was more like cookies than cupcakes. They weren't light and fluffy like I thought cupcakes should be. They were quite dry. The flavour was ok, but it could have used some more sugar and vanilla I think. A little bland. I didn't have self rising flour (I don't think we have that in Canada), so, based on another cupcake recipe, I used 1 1/2 cups of regular flour and 1 teaspoon of baking soda. I noticed one of the other reviewers used baking powder. I wonder if that was a mistake on my part and that contributed to dryness/denseness? Or they may just need a little less flour, or a little liquid (milk).
In the middle of each cupcake I 'hid' a chocolate rosebud, and iced them with some great chocolate icing. The chocolate saved them from being an utter failure. But I was not entirely impressed with how they turned out. I was wondering if it was my own fault, but I see several other reviewers had similar reactions.
* 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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