After reading the reviews, I baked mine longer at 300 degrees. They seemed less dry than what other reviewers dealt with. I also subbed lemon extract for the vanilla, and used a buttercream frosting. Then I sprinkled the frosting with a little lemon zest sugar. So simple and delicious!
i made these and the outside turned out too hard. i think the cooking time is set for too long?? decent taste, not too sweet. needs a fluffy icing to make it better. this icing was more like a glaze
Just what I was looking for since misplacing my fav cook book, although they tended to break up if moved while hot. Not too sweet.
i was a bit disappointed,because cupcakaes turned out so hard, and it was so hard to remove from the cupcake case. taste was ok though.
I was looking for a basic cupcake recipe and this looked perfect for me. However, I was very disappointed because the cupcakes turned out too dry for my taste. I only baked it for 29 minutes. I used butter instead of margarine and soymilk instead of regular milk. I also used my own frosting recipe.
these were really good. i made them for my friend for her birthday, but i dont know if she'll get them because we keep eating them... i added some vanilla to the frosting, because i thought it was a little bland, and the cakes themselves were a little dry, but i may have overcooked them, but they were great otherwise! thanks alot for the recipe. :)
My eldest daughter & I made & decorated these together one weekend - precious memories :) She just LOVES these cupcakes & have become her absolute favourite! We made up a few different colours for the icing... by the way, 24 ounces of icing sugar is about 3 cups. Thanks for the recipe butterfly.