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Black Bottom Cupcakes I

Reviewed: Jan. 14, 2013
I was ready to throw these out once they cooled. They were awful. After sitting in the fridge overnight they were significantly better. They'll get eaten but I won't make them again. I followed the recipe exactly and ended up with sour filling when they were fresh. After sitting, the filling tasted more tangy than sour. The cake is dry and flavorless. If I took them out of the oven sooner (I left it for 25 mins) the cake may have been more moist, but the flavor's not nearly intense enough. I ended up with enough cake batter for 21 cupcakes, not 24. I probably had enough filling for 24, but used it up in the 21 pretty easily. Next time I try black bottoms, I'll probably use box cake mix, and will use way more sugar in the filling. I tried Rachael Ray's recipe for these cupcakes before. Her filling calls for a cup of sugar and it's not half bad. She only uses an egg yolk instead of a whole egg so the filling sinks a lot more than this filling did. I had good luck with this recipe's filling consistency.
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