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I made this recipe for my 4 year old's playdates. I made some changes to make a slightly healthier version and it turned out great!...Changes I made: 1 1/2 cups whole wheat pastry flour and 1/2 cup all purpose flour 3/4 cup sugar and 3/4 splenda 1/2 cup of tub margarine Thank you Thank you for an easy to make kid friendly recipe!
My 7 year old made these on Friday with a bit of help from me. She did the measuring. I used a basic cocoa icing for the kids to decorate them on Saturday. We had company show up and she was very proud of her baking when we had them for dessert with supper. Thanks Kitten for a great recipe. It is just as fast as opening a box and this way I get to know what goes into what my kids are eating.
Very good - My son came home from preschool today asking me to make cupcakes - I did not have any box mixes on hand - after looking on this site and another favorite of mine - I came across this one so we gave it a try - We all liked it just fine - I was out of Crisco so I had to use the butter and it was still good. - I also used that sprinkles recipe that everyone seems to mention - also very good - one of my favorites so far- and I am very fussy about frosting
I can't believe I didn't rate these yet. I made these last July for the first time for my grandaughter's birthday. Easy to make and very moist. Why would I bother to make a cupcake from a cakemix when this is so easy and made from scratch, too. I have a lot of your recipes, Kittencal, and I've never been disappointed. Thanks for another one I'll be making again.
Very easy to make and yet delicious. I prefer using butter than shortening as it's more flavourful. Though not as lighgt as shortening but it's still light, fluffy and moist. A couple people said that it tasted like corn bread when I used shortening. Will use butter from now on. Thanks for the great recipe!
Not bad for super quick from - scratch cupcakes! What we liked most was the crust that formed around the edge of the cupcake. It's sort of like a shortbread - much like a milano cookie. WONDERFUL!
Perfect! So easy to make. My 15 yr old made these and we all loved them. The outside is a bit crunchy which we loved. the inside is soft and moist. We used vegetable oil and it worked perfectly fine.
5* for great taste, texture and being simple to make. this came together almost as fast as a cake mix would. i subbed canola oil for the shortening, and used the upper limit on the sugar (next time i will reduce by 1/4c). they rose beautifully and were tender-moist inside and crisp (almost caramelized at the edges) outside. i got a dozen large cupcakes and some leftover batter, but didn't want to run another batch, so just baked in alongside in an ovenproof ramekin.
This is very yummy but I don't know why my cupcakes are flat-topped (not domed).