Comments on: pumpkin cupcakes

By: deb

deb — Sat, 31 Dec 2011 01:02:00 +0000

No, it shouldn’t be your milk replacement. The last time that happened to me on a cake, I’d used baking soda for baking powder and vice versa, ending up with way too much baking soda (which is 4x as powerful as powder). Then the cakes sunk.

By: Tina

Tina — Fri, 30 Dec 2011 20:03:05 +0000

Any idea why these for me would have bubbled right out of the cupcake pans and made a disaster? I followed the recipe exactly and now have ovencleaner in the oven before I can do anything else. I love your recipes but I can’t figure out what I did wrong. I did make the buttermilk with just normal milk and a bit of vinagar like I normally do, would that cause the problem?

Thanks.

By: Caetie

Caetie — Sun, 20 Nov 2011 15:40:14 +0000

I used this recipe as is to make pumpkin twinkies.. holy holy. I did halve the frosting recipe and still ended up with a little extra.

I really liked the spicing in the recipe, especially the black pepper. Rave reviews!

By: Kellymo

Kellymo — Sat, 19 Nov 2011 11:27:59 +0000

These were over-the-top fantastic – a coworker actually said “best cupcake I’ve ever eaten!” Pretty much followed the recipe, but did double the cinnamon, added 1/4 tsp of cardamom, and a tblsp of vanilla to the frosting. I was a little worried I had too much spice in the batter, but no – it was delicious. Can’t wait for the cookbook – your recipes always make me look good!

By: tia gata

tia gata — Tue, 15 Nov 2011 23:21:07 +0000

Do you think a recipe like this would need adapting to work in one of those Babycakes cupcake makers? Someone gave us one as a wedding gift, and I don’t currently have a proper cupcake or muffin pan… It does make mini cupcakes whereas this recipe looks like full size. Certainly one could adjust the baking time, but I’m not sure what other changes might be needed.

By: Anna

Anna — Mon, 07 Nov 2011 17:26:45 +0000

Wonderful recipe!! I have used it twice now! I tried making a yogurt buttercream instead of using cream cheese and it worked out well. I have referenced your recipe in my blog! Thanks again for another great recipe!!
Anna

By: Rachel

Rachel — Sat, 05 Nov 2011 19:42:52 +0000

Successfully replaced eggs in this recipe, using one egg’s worth of ener-g egg replacer and one egg’s worth of flax seed meal. Didn’t have maple syrup, so made the brown sugar cream cheese frosting from the peach cupcakes! Got my boyfriend’s vote as among the top 5 desserts I have ever made (and I make a lot of desserts!).

By: tara

tara — Fri, 04 Nov 2011 17:20:17 +0000

Some of these instructions are written for making a layer cake (as opposed to cupcakes)–presumably you don’t need butter to grease the pans, and the frosting/assembly instructions are for a cake! (And maybe the air bubbles thing too?) Is the cooking time still right for cupcakes?

By: Lisa

Lisa — Tue, 01 Nov 2011 16:59:35 +0000

Just made these yesterday and they were fantastic! I didn’t have cake flour so used all purpose flour, but replaced 4 Tbsp with 4 Tbsp of cornstarch. I also halved the frosting and still had plenty for all the cupcakes. YUM!!!!!

By: kmac

kmac — Tue, 01 Nov 2011 02:58:33 +0000

Happy Halloween! Made these to celebrate – perfect in every way – except there should be more of them baking in my oven right this second :) Only thing was: I am a generous froster but had about twice as much of the frosting as I needed. Would make half next time. But I digress… thanks again Deb/SK – monuments should be erected in your culinary-genius honour.