Friday, November 23, 2007
I have been eyeing this recipe for a while. It has been popping up at a few food blogs I frequent and I have been wanting to try it. Finally did it today using the recipe posted by Hugbear here. I followed her recipe by using the brown sugar and white sugar and the exact reduced amount. It turned out just sweet enough for me. Thanks LeeLee for sharing. :)
Note: For those who had tried the original recipe all stated it was too sweet.
This cupcake is really a winner because it is so soft and fluffy! Even days later, it is still soft. This modified version of Hugbear's cupcakes are infused with the fragrant of brown sugar. Next time just remember to cut the recipe into half because the original recipe yields 24 cupcakes!! I forgot to cut the recipe into half (she didn't say how much this recipe yields) and kept looking for baking pans to fill the batter. Thus, the 6 cupcakes pan and mini bundt pan were used. Have to ask my hubby to bring some to work because I don't want to eat sooooo many cupcakes!