I usually am a from-the-box cake maker around my house. Usually. I think this recipe is going to change that.
While I stuck to the recipe like glue, I have to make an addendum: unless you are using a standing mixer, the extra milk is needed. I slowly creamed the butter/sugar IN the mixer, added the eggs one at a time and waited until the first one was completely blended in when I added the other.
This recipe is so amazingly simple, but it requires patience. I love how soft the cupcakes came out and the taste is great. Just remember to BLEND the ingredients - it really should be about the consistency of cool whip, if not marshmallow-y.
Now, I have to figure out if I'm even going to bother icing these babies!!!
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I usually am a from-the-box cake maker around my house. Usually. I think this recipe is going...