I loved these! I used a strawberry cake mix instead of white and they are pretty and pink and taste awesome. I have never made homemade icing so I just used a can of vanilla frosting. I had to make these for an office party and didn't have time to risk my icing not coming out well. Next time I will try the icing. But i highly recoommend the strawberry cake mix tastes great!
These were abosolutely delicious! We enjoy every bit of it... Thankyou for....
Not as moist as I thought they would be. I made two batches because I forgot to add the eggs to the first batch and honestly the ones without the eggs were sweeter and more moist. Not sure I would make them again, I have definitely had better.
after reading all the reviews I find that maybe I can solve a few of the problems I read. I always let my eggs set out for at least 15 min before I crack that shell. I add 1 extra egg white. This gives even t densest of cakes lightness. When you are making American buttercream and you find it is too sweet add 1/4 tsp more vanilla and about a TBL of SIFTED flour. The flour cuts through that sugary taste without affecting the overall outcome.
Wasn't any different than a regular white cake to me and the icing was gritty.
This were good I put butter in the mix instead of oil and I put a little may for moist in the batter. I made the icing with whip cream frosting pack from frosting creations a liitle butter and vanilla flavoring.
The icing was a bit too sweet and the cake was kind of odd tasting.
I tried this recipe and the first time the batter was really thin but the flavor and texture were okay. I noticed the ounce on the white cake mix I used (and the only ones I could find at my local grocery were less than 18.25 ounces. So I tried the recipe again and use one full box of white cake mix and enough out of a second box to equal the 18.25 ounces the recipe calls for and the batter was perfect texture and it resulted in larger and fluffier cupcakes. The icing is perfect as is. There is no flaw to the recipe that I can find - just that cake mix companies have cut back the amount of batter mix in the boxes. They are delicious and now that I've figured out the reason for the thin batter I will be making these a lot for years to come.
This recipe needs to be updated just a little because I followed the directions on the cake mix and they came out perfect at 13 minutes. I've made this with strawberry mix and white. I feel that the plain white needs just a little more flavor so I added some raspberry extract to the batter & frosting- and made a little raspberry coulee to fill?? yummy!!
