Reviewed: Mar. 25, 2013

Oh My....YUM!! Didn't have any Helman's on hand so used Miracle Whip and it worked great. So moist...didn't even need icing. :) Thanks Sue!!

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Reviewer:

dancemom

Cooking Level: Intermediate

Reviewed: Oct. 6, 2012

These were fantastic. Great texture and moist. I make sure to always sift my flour before measuring to make sure I don't use too much. After I sift again with salt and baking soda this make sure your cake stays light. Well sifted ingredients mixes easier and therefore does not allow the gluten to overdevelope and leave you with dry, dense cake.

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Reviewer:

miki

Cooking Level: Professional

Reviewed: Jun. 12, 2012

These were fantastic! Made these as 'muffins' for my husband's bday with whole wheat flour and they were quick, easy, and super tasty. Used olive oil mayo and only 3/4 cup of sugar. worked great. will def make again.

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Reviewer:

squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

Reviewed: Apr. 20, 2012

Especially rich and moist the second day. (I used coffee in place of water.) I used papers in the foil cupcake pans and got 16 without any running over. Really easy. Really DELICIOUS.

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Reviewer:

javaqueen

Reviewed: Sep. 12, 2011

I followed the recipe exactly. The cupcakes came out dense and tasteless. Even my husband didn't like them. And lucky for me, he will usually eat anything. Perhaps I did something wrong here. But I will pass on this one.

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3 users found this review helpful

Reviewer:

alicat24

Reviewed: Jul. 19, 2011

Good

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Reviewer:

Karla Sonnenberg

Cooking Level: Expert

Home Town: Owatonna, Minnesota, USA

Living In: Farmington, Minnesota, USA

Reviewed: Mar. 17, 2011

Perfect for what I needed today. These were quite easy for my newly five year old son and I could make together for a family birthday celebration and I loved that these only made twelve instead of 24. (It's much easier for us to each have one and have a couple extra and give the rest away when it's a smaller batch than a larger batch.) I made no changes or substitutions. After they cool, I plan on frosting them with a Nutella frosting I found on a seperate site. Thanks for the easy-peasy recipe using on hand ingredients. I'm broke and impatient so this was a huge help.

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5 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 27, 2011

I was very scared when I made the batter and it still tasted like mayo. (I used low fat mayo instead of salad dressing) They were a little bit sticky, but they tasted wonderful, so it's okay that it still smelled/tasted like mayo before you bake it!

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6 users found this review helpful

Reviewer:

borahthexplorer

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

Reviewed: Feb. 20, 2011

Absolutely amazing! I made these for someone, but could not get them delivered. 4 days later, I brought them to work... they were still moist and yummy like the day I made them! I didn't even bother with frosting!

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Reviewer:

Mormonmom

Cooking Level: Intermediate

Reviewed: Jan. 19, 2011

it was VERY MOIST :) but not much flavor by itself. definately needs a frosting but i just ate it with whipped cream + used mayo instead of salad dressing + baked in exactly 20 minutes + exactly 12 cupcakes and rises well. will make again :D

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7 users found this review helpful