Reviewed on Feb. 16, 2009 by karenthar
These cupcakes tasted delicious, but there's something wrong with the recipe, maybe not enough flour? This was my first-ever real baking flop (I'm 51 and love to bake, do quite a bit of it every week). Rather than rising in muffin form, when the batter reached the top of the muffin cups it spread horizontally. After cooling the suggested 10 minutes in the pan, I used a rubber spatula to "rim" the edges from the pan. In doing this, the entire flat rim broke away from the cupcakes and took the top with it. This happened on all 24 cupcakes. I ended up with a cereal bowl full of crumbled edges and tops and 24 cupcakes without tops. My husband ate the whole bowl full of crumbs with a spoon and loved them (the flavor really was great) and we're making our way to the end of the rest of them. Next time I'll use my tried and true chocolate cake recipe and just add the red food coloring. If you find the solution, please publish it.