Comments on: Gluten Free Boston Cream Pie Cupcakes

By: Red Velvet Crinkle Cookies Recipe | I Can Cook That

Red Velvet Crinkle Cookies Recipe | I Can Cook That — Wed, 21 Apr 2021 23:55:01 +0000

[…] Gluten-Free Boston Cream Pie Cupcakes and Hot Cocoa […]

By: Jane

Jane — Thu, 23 Jul 2020 19:53:39 +0000

These cupcakes are great. They are a bit too sweet so I will use less sugar next time. Also, they made 36 cupcakes. The custard is perfect. Made the ganache without extra cocoa powder and was wonderful.

By: Kaitlin @ I Can Cook That

Kaitlin @ I Can Cook That — Mon, 08 Sep 2014 14:26:06 +0000

In reply to Xiaolu @6bittersweets.

I chatted with you on twitter but thought it might be helpful for future readers to know what I wrote 🙂

I lightly spooned the dry ingredients into measuring cups and then leveled with a knife, versus using the weight measurements from the book. This probably accounts for the difference!

By: Xiaolu @6bittersweets

Xiaolu @6bittersweets — Mon, 25 Aug 2014 08:21:21 +0000

Hi there! These look fabulous! So I tried the cupcake base recipe last week using the weight measurements from the book and they came out really stretchy despite having good flavor. Did you use volume or weight for the dry ingredients and did you stir before you measured and spoon the flours into measuring cups or use DIP and sweep to measure? Sorry for the questions, but I’m now reconsidering retrying this recipe since the texture of yours looks SOOOO good! Would really appreciate any info you can provide. Thanks!