I guess I will give this 4 stars because I used another user's recommendations. I made the white cake, but used oil instead of shortening (I NEVER use shortening as it's just an abomination). I mixed the wet ingredients in one bowl, sifted the dry ingredients into another bowl, and whisked the egg whites in a 3rd smaller bowl. I then folded the dry mix into the wet mix, and then folded the eggs into that mixture once all flour was wet. The batter made 15 cupcakes. They were fluffy, moist, and very vanilla-y, unlike a box mix that tastes extra sugary sweet.
The first time I made it, it came out very dense, but flavorful. I tried again immediately after and realized I had accidentally added too much flour the first time (I was using a cup that was 2/3 cup, with 1/3 cup marker but filled it to 2/3) . The second time it came out perfect! I had also used up the last of my 2% milk on the first try, so I used almond milk on the second and it turned out great!
This was my first real success at making a cake from scratch. I can't wait to experiment with the flavor!
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I guess I will give this 4 stars because I used another user's recommendations. I made the...