Big hit! Makes great cupcakes - a light, not-too-sweet, spongy cake, with a slightly crunchy exterior. Good with or without icing. Made cupcakes (6 doz with a double batch) using this recipe and a triple-batch of "Simple and Delicious Buttercream Frosting" this week. Received unsolicited raves from kids and adults alike. This recipe makes about 30 cupcakes. My adjustments (per batch): Substituted 1 cup of the AP flour with 1 cup, plus 2 Tbsp, cake flour; Substituted salted butter for 1/2 the shortening; Used butter-flavored shortening; Added 1 extra egg; Baked for 25-30 minutes @ 350 "Convection-Bake" setting in a convection oven; Used a large, 24-muffin tin,so had to rotate the pan every 10 minutes or so to ensure even doneness; Used cupcake cups to line pans, so no need to prepare pan. This one is a keeper! (PS: Substitued salted butter in the icing, too.)
Was this review helpful?
0 users found this review helpful
Big hit! Makes great cupcakes - a light, not-too-sweet, spongy cake, with a slightly crunchy...