I am known to family and friends as the woman who makes great cakes/cupcakes, and this recipe completely solidified my reputation! I followed the recipe to a T with the exception of the crystalized ginger (couldn't find any). These were the most fluffy, moist, flavorful cupcakes to ever come out of my oven. If you want to frost them, I'd say go with a good cream cheese frosting - nothing too sweet or sugary and just frost these lightly. They don't need anything to distract from how amazing they are on their own. If you're looking for a treat to serve in the fall, or any season really. Make these and knock everyone's socks off!

Reviewed On: Apr. 11, 2011

I took this recipe and used strawberries, raspberries, and kiwi. I mix up a couple batches, put it all in 2 pre-made graham cracker pie crusts and serve it chilled. This always gets rave reviews at every cookout and event I bring it to. It makes a wonderful light summer dessert!

Reviewed On: Sep. 4, 2007

This pie is so good! I brought it to a 4th of July BBQ and everyone loved it! It is a bit rich, but still great. I defnitely reccomend chilling the pie overnight to get a nice firm (not soupy) consistency. When I made it I thought I had done something wrong because it looked so soupy, but after leaving it in the fridge overnight, it was perfect! Overall, easy to make and so delicious!

Reviewed On: Aug. 18, 2006