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Joined Date: Mar 27, 2008
"Terrific! My picky husband loved it. I made a couple adjustments. I swapped buttermilk for the heavy cream to save some calories. I also added shallots with an onion in the beginning because my grocers was out of leeks. Would be amazing with a garnish of crispy pancetta. This is a win!! ""
Reviewed Carrot Cake Cupcakes
"The cake batter itself was tasty, but the cooking temp and time were way off. I fully pre-heated my oven (which is 100% accurate) to 400, baked for 10 mins, and turned down to 350. After 15 minutes at 350, they were completely overcooked (there was another 15 minutes to go on the timer). The centers rose proudly, but they should have come out at LEAST 5 minutes sooner. What I had was a crispy outside on the cupcakes, and a dryer texture than I wanted. I think it will work out if I reduce the oven temp to 300, put them in one tray at a time (keeping them away from the walls of the oven), and reduce cooking time.
The frosting was DELICIOUS.
I altered the recipe by omitting the raisins in the cake adding pecans instead of walnuts. I added 1 TBSP of orange zest and 1 TBSP of grated fresh ginger to the frosting, and topped the cupcakes with crystallized ginger...delicious and well-received by those who ate them.