I am simply responding so that people who see this recipe do not get confused and write a bad review for a good recipe. When it comes to baking dry ingredients such as flour and sugar, 4oz is equal to 1 cup which makes 8oz equal to 2 cups.. Please do not write a bad review on a good recipe simply because of misunderstanding the conversions.http://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316
I followed the recipe to a tee but decided to make it into a cake instead of cupcakes. I needed to cook it for a bit longer since it was a cake. Came out of oven nice but ended up flopping. :( Despite it flopping, it was pretty tasty! My family will be gobbling it all up!
8 ounces is not 2 cups, it is one cup so which is it for this recipe???? read the first ingredient.
My cupcake turned out light and airy. I used reduced fat buttermilk but otherwise everything was the same. The reason i gave this 3 stars is because I had issues with the frosting. I ended up having to scrap it all together and start over. I used a cooking light cream cheese frosting instead. They turned out nice but probably over 200 calories.
I give the cupcake part 5 stars - they are amazing - light, yet moist and flavorful. Definitely a bit on the time consuming side, with the extra step of folding in egg whites, but worth it. Verdict is out on the meringue frosting - it was good, albeit quite sweet. (I think, at the end of the day, I just really love buttercream, and there aren't really any good "light" options to replace it :( But these were a hit for the group I made them for, and pretty amazing for a less-than-200 calorie cupcake!
This is awesome and I even did a couple of things wrong. I wanted to make the red velvet variation but I forgot to put in the coco. So spooned out 4 tbs of batter and mixed in only 1 tablespoon of coco powder. then I mixed it to the rest and then I mixed in the red dye. I love the idea that even when you mess up a good recipe is good no matter what. I would have to say that the only thing I would do different next time is to fold in the egg whites at the very end. The frosting was perfection! I used the cream cheese. Me and my family ate all the frosting off the beaters and bowl.
Although Cooking Light used less butter than Mrs. Paula Butter, it wasn't cut enough... so I made the following alterations: 1/2c butter = 5 TBS of butter + 1/4c of 0% fat yogurt (strained). 1c whole buttermilk = 1c reduced-fat buttermilk. Frosting: 1/2 package of reduced fat cream cheese, 1 tsp vanilla, 1.5c conf. sugar, .5c unsweetened cocoa powder, 2 TBS milk. It looks like a lot of alterations, but it really isn't. These cupcakes were SCRUMPTIOUS!