This recipe was PERFECT. I substituted butter for shortening like many others and halved it to make about 15 just above the liner cupcakes (you could squeeze 16 cupcakes out of half this but I'm a habitual batter eater). I've already eaten two before they've cooled because they're too yummy I didn't want to wait to frost them!
To those negative reviewers, I imagine that they didn't really mix things in. You need to seriously cream your sugar and butter before proceeding (thank heavens for mixers) and add the other ingredients SLOWLY. I did cheat and add the baking powder and salt just tossed in before the milk and flour instead of mixing it in with the flour because I was too lazy to get out another bowl. Then I added 1/3 cup flour, then 1/4 milk, alternating til I'd done it all and making sure the previous addition was fully integrated before proceeding. It gave me a perfectly light spongy, moist cake.
I also suspect many people are unhappy it does not taste like a box cake, but I think it tastes much better, and certainly more natural. This is plain and simple good baking.
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This recipe was PERFECT. I substituted butter for shortening like many others and halved it to...