3 thoughts on “Apple Cider Cupcakes w/Vanilla Buttercream Frosting & Caramel Sauce

  1. So I decided to attempt to make these cupcakes and I really do not know what I did wrong?? My cupcakes sunk in the middle and had a gummy texture!!! The only thing I changed in the recipe is I used unbleached cake flour which I don’t see why that would change the outcome! I was so upset cause the ingredients were pretty pricey and also I had to go to a different town to even get the apple cider and apple butter, both organic! I am just confused on why they didn’t turn out like yours. Also my cupcakes seemed to be darker than yours when they were done cooking. And also after mixing the flour with the wet ingredients the batter foamed up alot and make way more than 12 cupcakes, did your batter do that?

    • Hi Tanisha,

      Wow, I’m so sorry to hear about the troubles that you had when making these cupcakes.

      I agree with you that the fact that you substituted cake flour for regular flour probably shouldn’t have made a difference in the texture. Were the cupcakes moved around in the oven much while you were cooking them? I know that in the past when I have rotated cupcakes in the oven too early it has caused them to fall, which can make them sink in the middle. Also, if they weren’t cooked long enough that might have caused this and made the cupcakes gummy.

      I’m not sure why your came out darker than mine, maybe a difference in the apple cider and/or apple butter that was used?

      Ours didn’t foam up or make more than 12 cupcakes… and I can’t think of what might have caused this to happen when you made them.

      I hope that this doesn’t discourage you from making more cupcakes from “Vegan Cupcakes Take Over the World.” It is SUCH a great book.

      Thanks Tanisha! :)

      Kind Regards,
      Linda

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