LOVED it. But what is with the lemon juice and why so much? Before refrigeration, it was SEVERELY strong. I was nervous. 2 days later when I finally served it, the lemon died down. It was still strong enough for everyone to question why it was there. I will FOR SURE make this again but with alot less lemon juice.,

Reviewed On: Nov. 25, 2011

I made these following the recipe. Turned out perfect. But the tops were slightly flat so I decorated and piled on frosting to create that 'ice cream cone' effect. Needless to say, a lot of frosting ended up on the face when trying to eat it! ha! oh well - dessert is suppose to be fun! If i can figure out how to get more cake on top, ill make it again!

Reviewed On: Nov. 15, 2011

holy cow was a sloppy mess - ha! I followed exactly!! The cupcakes turned out perfect, complete with hard to get out of the wrapper. But Ive always had that 'sticky hard to remove' with any kind of angel food. The 'lush' part was more of a 'mush' part. I did not put on cupcake immediately. I made the lush in advance and refrigerated until the next day, when it was to be served. The lush transformed into this weird mush that you could see changing, hour by hour. I even attempted to freeze it to stop the mush process! By the next day, it changed into a slurry of mush. I had to serve the cupcakes plain w/lush soup on the side - IF someone wanted it. This was FOR SURE a 'make and immediately serve' recipe!!! I gave it 3 stars because it all tasted good, even the lush soup - but it didnt warn to serve immediately!

Reviewed On: Nov. 15, 2011