I love how this makes a nice light cupcake rather than a denser version such as banana bread. I followed the recipe except that I used just under a full cup of sugar and I didn't want to buy buttermilk for only 3 tbsp since I don't bake often. I looked up a buttermilk substitute and found I could use 1 tbsp white vinegar or lemon juice in a measuring cup and then fill with milk to the 1 cup mark, let stand for 5 minutes and then used 3 tbsp of that. Turned out beautifully! I also chose not to use pecans. These took 17 minutes in the oven at the stated temperature and yielded 3 1/2 dozen (42) mini cupcakes. I also added a cream cheese frosting and a bit of blue and green decoration. Perfect for the little people and moms I was feeding at my son's 1st birthday playdate and we have lots to share with the neighbours!
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I love how this makes a nice light cupcake rather than a denser version such as banana bread....