brooklynbaker Recipe Reviews (Pg. 1) - (180752779)

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Pumpkin Spice Cupcakes

Reviewed: Nov. 18, 2013
I read a lot of the comments and adapted still further- so far that maybe I should just print this as a new recipe?! But it worked great. I doubled the spices (but the cloves and allspice should be kept as is- they both overpower if doubled), and changed the fat to oil (but I used olive oil as this spicy kind of cake can take the additional flavor and it is so good for you!). I also decreased the white sugar and increased the brown. I increased the milk to 1 cup and increased the pumpkin to a full 15 oz. can. I also added a teaspoon of vanilla. I feel like the fat ratio is still low, for a standard cake recipe but the cake was moist and good, so...! I also made a Bourbon Brown Sugar cream cheese frosting that was insanely perfect on these. I typically make a "roux" style frosting (starting with a base of cooked flour and milk) and used that technique for this one. I never use confectioners sugar in frostings as they never turn out as silky and light as frostings that use regular sugar- whether you go the route of a Roux style or Swiss or Italian style frostings. Trust me- if you give up on powdered sugar frosting you will never go back!
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Austrian Pancake

Reviewed: Nov. 12, 2013
This works great, but agree with readers that have substituted part (or all) of the cream. Might as well cut out a few fat calories if it will still work just as well and taste great. I would also advise, as others have, to add a teaspoon of vanilla and a little grating of fresh nutmeg. Those flavors always enhance and enliven any kind of baked breakfast thing like this. I don't know why anyone would make this expecting it to turn out like a regular pancake and complain about the recipe when it doesn't. It is obviously more of a dutch baby style pancake and it SHOULD have a custardy interior.
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