This recipe is absolutely fantastic. I was a bit hesitant to make it at first because so many people were saying that cupcakes wouldn't turn out well but I decided to just go for it. This recipe is by far the best one I've used. I ran out of cupcake liners but I just greased the pan and they came out fine. I went a bit over 25 minutes but the cake is still very fluffy. The sides were pretty brown but that can't be helped since it was baked without a liner. Although, it does add a nice crunch to it and you don't have to get frustrated over peeling the liner. If you're more worried about looks, then you should use liners but I don't think I'm ever going to back to liners. Also, I found that you need to beat the mixtures really well with an electric mixer. It will give it that fluffiness that you just won't get by hand. I suggest you start the mixer on low and slowly raise the speed. That's really important. Especially with the butter, cream it up like there's no tomorrow. I actually ended up splattering it all over the table but that's only because I'm pretty incompetent with an electric mixer. I got the hang of it easily though; just hold the whisks(?) perpendicular to the surface. Seriously though, I can not stress this enough, mix it as much as you can. This recipe works perfectly for cupcakes and I would suggest you try it. They also hold their shape really well and didn't spill over at all even though I filled it pretty high. Try it before you decide not to do it.(:
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This recipe is absolutely fantastic. I was a bit hesitant to make it at first because so many...