Comments on: Small Batch Cupcakes

By: Bennetta

Bennetta — Tue, 17 Jan 2012 05:14:41 +0000

Can you add ingredients such as peanut butter, cocoa, fresh fruit, etc. to change the flavor of the cake?

By: Bennetta

Bennetta — Tue, 17 Jan 2012 05:13:46 +0000

Can you add ingredients such as peanut butter, cocoa, etc. to change the flavor of the cake?

By: Sara

Sara — Wed, 14 Dec 2011 15:12:32 +0000

Victoria, it’s super easy to make yourself: http://mymadisonbistro.com/archives/how-to-make-cake-flour

By: victoria

victoria — Mon, 12 Dec 2011 22:18:47 +0000

I don’t have cake flour, can i use regular all purpose flour?

By: Shoko

Shoko — Thu, 15 Sep 2011 01:12:35 +0000

This looks sooo yummy!!! I have some in the oven right now! Cant wait When I was separating the eggs the yolk ripped so it went in cross my fingers that it would turn out ok though…

By: Sara

Sara — Tue, 06 Sep 2011 14:14:22 +0000

I’m so glad you enjoyed the recipe.

By: Pavithra

Pavithra — Sat, 03 Sep 2011 23:24:51 +0000

This recipe is amazing. I am definitely going to try to make 8″ layers. My husband was sick of eating chocolate stuff all the time and really appreciated the change. This was my first time trying cupcakes and these are going to be a regular at our house from now on. Thank you so much!

By: Sara

Sara — Wed, 17 Aug 2011 14:20:24 +0000

Robin, you’re going to need to multiply the ingredients by 4 to have enough batter for two 8 or 9 inch layers. I’d bake at the same temperature, and start testing for doneness around 25 minutes.

Julia, that’s exactly why I am up with a recipe for 6 – I’ve even cut this in half before to get only 3 cupcakes! What can I say? I can’t be trusted around them.

By: Julia

Julia — Tue, 16 Aug 2011 00:55:42 +0000

Oh, these look delicious. I have a batch in the oven right now. With just me, my husband, and my kid, we don’t need a couple dozen cupcakes, however much we might want them.

By: Robin

Robin — Mon, 15 Aug 2011 16:53:54 +0000

I tried this recipe and it was excellent. As others have mentioned, whenever I have made cupcakes from scratch in the past, the cake is always too dry for me. These are delicious. I want to make it into a two-layer cake and wanted to know if doubling it would give me enough batter for both layers. If not,
what do you suggest so that I have two 8″ layers?