cupcakegirl2 Recipe Reviews (Pg. 1) - (19371819)

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Red Velvet Cupcakes

Reviewed: Oct. 3, 2011
I Love, Love, Love these cupcakes, as did my family and dinner guests! I did make some changes to increase the flavor and texture. I used 2 ¼ cups of all-purpose flour and not 2 ½ cups. I also used 2 ¼ cups of sugar and not 2 cups. I also used ½-cup buttermilk and not milk. Finally, I used 4 teaspoons of Pure Vanilla extract not 2 teaspoons. Make sure you have your oven preheated to 350 and your cupcake liners ready before you start mixing your dry ingredients into your wet ingredients .Baking soda starts reacting as soon as it hits liquids so time is of the essence for rising. The frosting was wonderful too, yummy! Thanks McCormick for another fabulous recipe.
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6 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Jul. 22, 2011
This recipe is very good but I made some changes to it .I used 4 cups mashed sweet potatoes that about 1 large 16oz. can and part of 1 small can of Bruce's yams,1/2cup milk not 2 tbsps. 1/2 tsp. salt not 1/4 tsp. The rest of this recipe stayed the same.I baked it for 45 minutes, uncovered. My family and friends ask for this dish at every gathering. Wonderful!! Thanks for the recipe.
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8 users found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Jul. 18, 2011
I just made these cupcakes and they are very good. I didn’t have crystallized ginger on hand so I used 1 1/4 teaspoons of ground ginger instead .The batter yielded 30 regular cupcakes (filling the muffin liners half full). Filling them half way gives you plenty of room to cover the cupcakes with frosting so the cupcakes don't dry out. They came out very moist and fluffy. The next time I make them, I am going to use ½-cup butter and a ½-cup applesauce. I used cream cheese and butter frosting with cinnamon and vanilla … yummy! Thanks for the recipe! If your cupcakes fall during the baking process it could be because… * your butter is not room temp (do not microwave) * you don't cream the butter until light before adding the sugar * you throw many things in at the same time * you don't scrape down the bowl a few times while butter & sugar are creaming * your eggs are cold when you add them to the butter-sugar light fluffiness * you add all your eggs at once * you don't sift your flour and leavening * you dump all your dries in at once
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23 users found this review helpful

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