I had extra French buttercream frosting left over from filling macarons, so I thought I'd make some cupcakes to use it up. But the result is a spongy cupcake that tastes like it's a low-fat, gluten-free abomination. Sure it can be fixed with buttercream frosting, but almost anything can, n'est-ce pas?
All the proportions are suspect: most egregious is the doubling-up of baking powder, which adds to the bitterness, since baking powder contains acid. That might be OK if alkali Dutch-process chocolate was specified, but it isn't.
This recipe is simply not up to the level I've come to expect from this site.
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May 20, 2015