Disclaimer - I made a possibly significant modification. I didn't have any sour cream, so I substituted buttermilk. The batter was the perfect consistency, so I'm thinking it must be quite thick with sour cream. Also, I used the zest of two lemons. I like my cakes extremely lemony, and I knew two teaspoons would not be enough. That being said, the cupcakes were perfect! They were not at all like muffins or pound cake. They were light and moist, but not fragile. Perfect. I used a 1/4 cup measuring spoon to ladle batter into the pans, and I had exactly the number of cupcakes specified. EDIT For those of you who only have two pans of each cupcake size, this recipe will make 24 regular sized cupcakes and 24 mini cupcakes.
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Disclaimer - I made a possibly significant modification. I didn't have any sour cream, so I...