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Carrot Cake III

Reviewed: Apr. 2, 2013
I made cupcakes rather than a cake, and the original recipe yielded about thirty cupcakes. I included some changes I had seen in the reviews, including an extra teaspoon of cinnamon, a tiny bit of nutmeg, a 1/2 cup applesauce with 3/4 cup oil, one cup brown sugar and one cup white, and an extra teaspoon of vanilla. I used walnuts instead of pecans and baked the cupcakes for 22 to 25 minutes. The results were truly spectacular. I took them to work and my colleagues raved that these were my best cupcakes yet! Thank you!
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Red Velvet Cupcakes

Reviewed: Dec. 7, 2012
This recipe yielded some very yummy, moist, fluffy cupcakes! I used cake flour and added more than the called-for amount; I live in France and cake flour is actually more like the standard flour, which I didn't realize until recently. I added the amount of cocoa called for in the recipe, and while I love more cocoa in pretty much anything, it was hard to make the cakes red enough after that! So I think, purely for the sake of redness, I'll leave out some of the cocoa next time. But overall, this is an excellent recipe.
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Chocolate Applesauce Cake III

Reviewed: Nov. 27, 2012
This is the recipe that got me addicted to baking! I've used it quite a lot to make a cake or cupcakes--probably more than twenty times. It's moist, flavorful (I like to add more cocoa, too), and more or less fool-proof; I mess up all the time and everything turns out delicious anyway! For people with a sweet tooth like mine, this cake is great with buttercream frosting. ;)
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Chocolate Zucchini Cake III

Reviewed: Nov. 27, 2012
This recipe made for some excellent cupcakes! I made them twice; the first time I realized I had far too much batter, so I cut it in half the second time to make eighteen or so cupcakes. I made some of the same changes that other reviewers suggested, including replacing some of the oil with applesauce. Before I added the zucchini, I was afraid the batter would be too thick, but the zucchini brought in loads of moisture! I put in mini chocolate chips instead of walnuts and topped the cupcakes with buttercream frosting or vanilla glaze. I took them to a party and they were a huge hit!
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German Apple Cake I

Reviewed: Nov. 27, 2012
I cut this recipe in half and made it into twelve cupcakes, and they were absolutely delicious! The only problem I encountered was that they didn't quite cook all the way, even after I'd left them in the oven for over 30 minutes. I added extra apple, so I wonder if that kept them from cooking. Either way, the taste was to die for!
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