Before I tasted these but after I had them mixed up and in the oven, I looked over some of the reviews. “Oh, no!” I thought to myself. “Maybe I should have used more spices. Less spices. Oil instead of butter. A different baking time or temperature! Not to worry. The recipe as is, which is how I made it, is just right. The cupcakes are pretty, moist, tender, definitely spicy, with good flavor. If I have any criticism at all, it’s that if you like a fair amount of frosting, the yield is inadequate as written - were I do make this again, I’d double it. Also, as I always do, I took the cupcakes out of the oven a few minutes sooner than the recommended baking time and I’m glad I did. At 22 minutes I don’t think they could have stood one more minute without being overbaked – not a good thing, especially for butter cakes.
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Before I tasted these but after I had them mixed up and in the oven, I looked over some of the...