I used 2 tsp. of vanilla instead of using almond extract. I also used all room temperature ingredients. The recipe was easy as cupcake recipes go, and these didnt taste bad. The draw back is that the tops get hard and taste like sugar cookies and the center is chewy. Again, they didnt taste bad at all, its just the hard exterior and chewy interior. If you like that, then you will like this recipe. For my purposes, I am still on the hunt for the best vanilla cupcake that is moist throughout, with great vanilla flavor. This wasnt it. If anyone has one, please share!
Was this review helpful?
6 users found this review helpful
I used 2 tsp. of vanilla instead of using almond extract. I also used all room temperature...