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These were very nice. I used my own icing, but loved the flavor and the softness of the cupcakes. My husband would have liked them a bit crisper, but he also likes his steak charred, so what does he know. :)
I'm not going to star this because I think that I must have gotten the amounts wrong on converting them to US. According to my translation it ask for almost 8oz of butter! I used 6 and it was still waaay too much. Between the butter, eggs and vanilla I had so much "liquid" that there was no way I could add any milk. Even without the milk I got delicious cupcakes (very rich but delicious) that rose beautifully. I could have sworn that I had white chocolate in the house but I could only find dark (I'm blaming the missing white on the moving gremlins!) so they got regular chocolate frosting. I have to say that the dark chocolate didn't do them any damage at all and even with all my mess ups they turned out very well.
These are very good! Such a wonderful flavor. Thanks for sharing.
I must say the frosting on these cupcakes are what make the cupcake. The flavor is fantastic. The cupcake themselves have a different consistency than what I am use to. I'm assuming it's the self-raising flour that gave it a more dense texture and also the taste was a little more bland. I don't know how you would change that as a full cup of sugar is more than enough. Also using the eggs and vanilla certainly would have given it something. All in all a good cupcake. Oh and I should mention that I got 16 good size cupcakes from the batter. Thanks Noo- Made for 123Hits~
Well, within an hour they were gone!! I didn't use the rasberries though. They are real easy to make, and made for one lovely light dessert. The directions could not be any easier. A nice simple to prepare dessert for all of us.