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This is just a regular cake. Not moist. Not super flavorful. It was dry and a box mix would have tasted much better. I gave it two chances as cupcakes and neither worked for us.
I usually don't really care for a lot of cake recipes that I come across but this one is the best one so far. I thought it had a kind of "eggy" taste which is mostly masked when I tried it with frosting. I also might add more vanilla next time. The texture is perfect and moist. I used almond milk just because that's what I had and it still worked great. I also added a little blue food coloring to the mix since I made them for a baby shower (it's a boy) but the batter is so yellow from the eggs that the color ended up being kind of green. Oh well. This recipe is a keeper.
AMAZING! This will be my new go-to vanilla cupcake recipe. The texture was pretty dense but was still really moist and light. Got 28 regular sized cupcakes. Didn't follow directions exactly, i creamed the butter and shortening, then added the sugar before the eggs. Still turned out wonderful! :)
Amazing!! I ran out of pure vanilla extract and had to use imitation, but these are still out of this world good. The batter even tastes delicious!
I love this recipe! The cake tastes to me like the cut out cookies I make. I used a little almond extract in it and I thought the cake was delicious on its own. I did frost it with a buttercream icing. I also used gluten free flour (betterbatter) and it turned out great! I made this a cake instead of cupcakes.
Think these were PERFECT! I used a bit more vanilla and had no problem with flavor- grest recipe! Thanks!
Yay for Kittencal! I wanted to make cupcakes with that dense but light texture you can't get anywhere else. This recipe was what I was looking for! And totally easy as well. I don't agree that they don't have a tonne of flavour, there is a lot of vanilla in there and I also used that tiny bit of lemon extract which I think was a really nice touch and not something I would have thought of. My husband ate them unfrosted! I used margarine as we don't really have much shortening here. I kept them in an airtight container in the fridge, and they were fine 24 hours later (once they reached room temperature).
I just baked and sampled these for my daughter's first birthday. They are the lightest, fluffiest cupcakes I have ever had! I agree, not a ton of flavor, but yummy and cakey just the same. I used 1/2 c shortening and 1/2 c butter. 2 cups of sugar seemed like a lot, so I decreased that to 1 1/2 c. Came out great! will make these again!
These were great tasting, good looking cupcakes. I used them in Raspberry Cream Cupcakes Raspberry Cream Cupcakes. Everybody, from twelve to eighty-four years old said they were THE best cupcakes they'd ever had.
Okay, these were horrible and I had such hopes I'd finally found a GOOD vanilla cupcake recipe. Bland, boring, no taste - even icing didn't help this one. Worse than boxed. Is that possible? I admit they weren't the little hard bombs I'd baked up with other recipes - and I cook for a living. I just don't do cakes. Now I know why. At least they were light and a better texture. What's the deal with finding a GOOD vanilla cake recipe. Grrrr!