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Donna Hay's self-frosting cupcakes

katecm | May 14, 200805:48 AM

Last night, I made a double batch of self-frosting cupcakes, one with peanut butter and one with nutella. They smelled amazing and were gorgeous. However, I had a hard time testing them for doneness. I ended up leaving them in the oven for 22 minutes instead of 20 and they were horribly dry. I suspect that the gunk on the toothpick when I tested was just peanut butter, when I thought it was batter. But how should I test them? I plan to try again tonight, and would love them to come out well. But are they just a naturally dry cupcake?

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