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Cupcakes Recipe

Cupcakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (103)

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Average Rating:

Total Reviews: 103

Showing 31-40 of 103

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  • on July 06, 2010

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    I saw this recipe on her show, and then I had to make it! The royal icing was perfect, sweet with an infusion of fresh lemon. I accidentally added the whole egg, so I added extra powdered sugar and it still worked out. There is plenty of icing, and it goes well with the cupcake. I would like to make these again. (Hopefully I can find some edible flowers to put on, that would be a nice touch!

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  • on June 30, 2010

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    These delectable cushions of cake are perfectly moist and sweet. The cakes have subtle sweetness, and the icing reminds me of a grown-up marshmallow topping. This is the best cupcake recipe I've ever made.

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  • on June 24, 2010

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    This kicks the magnolia recipe's butt. This one was super light and fluffy and yummy. And not too sweet. Perfection in a paper wrapper

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  • on June 21, 2010

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    At first when I saw Nigella throw all the ingedients for the cake into the food processor, I thought she was nuts. You have to make cake in stages...however I tried this cake recipe not for cupcakes but for strawberry shortcake. I made the recipe exactly as written and put it in two 8 inch cake pans. I got two very thin cakes just perfect for strawberry shortcake. I filled them with cream and strawberries. Delicious. Thanks Nigella you're the best!!!

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  • on May 21, 2010

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    I DID NOT use the food processor so that's probably why my cakes didn't turn out so good. : Perhaps too much Baking Soda as well because the cupcakes had more of a cornbread consistency and the exterior was a little crunchy. I baked for only 16 minutes so maybe my oven is hotter than the average oven. Anyway, I would recommend these cupcakes for anyone that needs to make a quick & easy cupcake. I wouldn't recommend the Royal Icing if you prefer lighter, fluffier icing. I just didn't like the Royal Icing on the cupcake. If you're unsure of what Royal Icing is......it's intended to be very hard after it sets. It was easy to spread & work with though initially.

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  • on March 10, 2010

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    Came out so light and perfect. And couldn't be easier. Loved it!

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  • on February 07, 2010

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    This recipe is so simple and easy. I love finding another use for my food processor too! The cupcakes are just as moist and tastey two days later. Quick throw together dessert for after dinner. The only thing I'd change about the recipe is the icing. I'm not a big fan of the royal icing, it's messy and too sweet for my tastes.

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  • on January 26, 2010

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    I've made these cupcakes atleast 20 times and they are always a huge hit! It takes 30 min to make them (including 15 min bake time. I've made a chocolate version (with a pinch of coffee powder too. Just remove some of the flour and replace with cocoa powder! Highly recommend!!!

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  • on December 27, 2009

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    The cake was really moist but the look of it looked like the inside wasn't
    done but it was. The icing was really sweet for the size of the cupcake which was small. I will try this recipe again but I won't shift the flour maybe that would make a difference.

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  • on December 10, 2009

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    Used the food processor, subbed milk for buttermilk (didn't have any milk and subbed out baking powder for baking soda like you're supposed to. Probably my fault, i was so worried about burning them like some of the other reviewers said that i baked them at 350. They turned out mushy, and incredibly greasy. May try again and follow the recipie properly next time. The red velvet recipe by Paula Deen is amazing though, if you're looking to get rid of buttermilk (like i am
    Cheers

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