Classic Yellow Cupcakes
Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. —Taste of Home Test Kitchen
Reviews
No comment left
No comment left
No comment left
We're sorry there was disappointment with this recipe. It was originally published in Light & Tasty magazine (now called Healthy Cooking) for a diabetic feature. Hopefully diabetics find this to be a nice treat, but for others it shouldn't be compared to regular cupcakes with more fat and sugar.Taste of Home Test Kitchen
No comment left
Ho hum, Why is this cupcake of the week, I want to know. I did make substitutions, I split the recipe in half and used regular sugar and buttermilk instead of milk. They are not bad and the texture is ok, but this recipe is nothing special. I ratcheted them up by making a ganache frosting.
NOT Classic Yellow Cake, change the name to Poorly executed yellow cake
I would NOT make these again--EVER!! The ending product was just wrong on so many levels! . . . and yes, I used all of the ingredients listed in the recipe. No subs. UGH---such a waste of ingredients!
No comment left
[quote user="Earlofcarleton"] worst cupcake recipe I ever tried to make. Took two tries and one batch was as bad as the other. More like a very dense muffin. In one day they were competly dried out and not eatable. [/quote] Earlofcarleton... did you use "Splenda for Baking" as the sweetener in this recipe (written as "sugar blend")? Recipes such as this one have been specially altered for the specific use of Splenda for Baking. Substituting regular sugar or any other sweetener will not work well in such recipes without adapting other aspects of the recipe, too, in order to account for the differences in the way the different sweeteners react during the baking process.