I made this recipe as cupcakes tonight as a test batch since I'm making cupcakes for my cousin's birthday tomorrow. I followed other reviewers' advice, beat the batter thoroughly and beat the eggs thoroughly until fluffy, added 1/4 cup more milk, and the batter did end up very light and fluffy. The cupcakes came out of the oven perfectly domed on the top, but quickly fell flat. I piped pink peppermint frosting onto them when they cooled, and tried one. I was very impressed with the texture, and they did not stick to the liner at all when I pulled it away. But the flavor left a little to be desired. It tasted way too flourey and not sweet like I thought it would be. I had also added 2 tsp more of vanilla to the batter in hopes it would bring more flavor to the cake. Didn't work. I would make this cake again, but only if I could figure out a way to tone down the flour flavor. Update: I went ahead and used this recipe again for my cousin's birthday cupcakes, but I added about a tsp of honey to it. I made her rainbow cupcakes, so I'm not sure if the food coloring had something to do with it, but it came out much better this time around. It was sweet, and went perfect with my buttercream frosting. I'm upping my rating to 5 stars.
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I made this recipe as cupcakes tonight as a test batch since I'm making cupcakes for my...