I was a little surprised at the texture of my finished product for these cupcakes--I thought they'd be creamier than they turned out to be. When they were done baking, they were standing up way above the liners and I wondered how I was going to put the sour cream topping on them, but they calmed down and made a perfect little dent for me to fill them (were mine not done enough?). I was able to put two teaspoons of the sour cream onto each of the cupcakes using the ingredients called for. I think I would cut the eggs to 4 and add more vanilla to the mix. I liked that these came out gluten free for some of the people I was serving. Thanks, Poppy127!
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I was a little surprised at the texture of my finished product for these cupcakes--I thought...