Nutritional Analysis is inaccurate The canola oil should have been a red flag to recalculate. The correct nutrition information is as follows: 237 Calories 5.5 g Fat 1 g Saturated Fat 16 mg Cholesterol 45 g Carbohydrates 2 g Dietary Fiber 29 g Total Sugars 3 g Protein 245 mg Sodium 102 mg Potassium Exchanges:1 fruit 2.25 Starch Pros: Beautiful Cons: Nutritional Analysis is inaccurate
THEY ARE WONDERFUL THIS IS NOT A PUTDOWN BUT FOR TINA WHEN EVER A PERSON SUBSTITUTES SOMETHING IN BAKING THE FINAL PRODUCT IS NEVER THE SAME USING LIQUID EGG WHITE IN PLACE OF POWDERED WILL NEVER GIVE THE SAME TEXTURE. Pros: EASY TO MAKE
My kids loved this greatly! Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have Caramelized Puff Pastry with Strawberries which we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website KraftRecipes.com Everything-Bread.com Fishlogy.com Soupssimo.com and Gourmandia.net for different moods and occasions. Thanks for this appetizing recipe! By the way here's the link to the mentioned recipe: www.gourmetrecipe.com/recipes/caramelized-puff-pastry-with-strawberries Pros: tasty smooth easy to make taste is easily adjustable and of course loved by my kids
Easy and Delicious! When I saw these cupcakes online I had to try them. These are so amazing!! Mine came out just like the picture! I felt the direction for frosting were not very clear. When mixing the frosting after sugar melts keep mixing over heat when egg whites salt and crenellated of tarter is added. I am not much of a baker and assumed that I take bowl of heat once melted so frosting took a tad bit longer after I realized that directions say to mix for 1 min off heat. Oh well... now I know for next time. Delish!!! Pros: easy to bake velvety frosting Cons: frosting a little labor intensive
those are not very low in calories for their size!
These were delicious and the potato adds great velvety texture to the cake. The icing is a bit more labor intensive than for some of the other cupcakes but it's really worth it for the gorgeous presentation. Mine ended up looking like the magazine picture (which rarely happens for me!).
These cupcakes were great! I don't know about the other comment because mine came out HUGE and was well worth the calories. I will definitely be making these again!
yummy - icing was a bit challenging firmed quickly once off the heat...ended up more like a glaze
The cupcakes were good almost like muffins but still good. The icing didn't work that well however. I didn't have "dry egg whites" so I used regular egg whites but just had them on the heat longer so that they reached 160 degrees (took about 15 minutes). The icing never really firmed up well and ended up somewhat watery. I am not sure if it was the eggs or not. Actually I liked the cream cheese icing (from the Raspberry Swirl cupcakes) a lot better. Much easier to make and tastier if you like cream cheese. Next time I'll try making cream cheese icing with blueberry puree or blueberry jam and use that as icing. I ended up using the left over icing from the raspberry cupcakes to top these.
Delicious and as pretty as the picture I'm testing a few of these recipes for my son's birthday party next weekend. I started with these and they're delicious. They don't have an aftertaste as I find with boxed mixes and storebought cupcakes. The texture of the cake is right on with a great crumb and just enough blueberries. The frosting worked well for me but I'm a former professional candy maker. It's very similar to a divinity. I did not have powdered egg whites but it worked fine with two egg whites. It's been raining all day today and frankly that's the worst time to make egg white creations because it's sensitive to high humidity. But I'm impressed potato and all! Pros: Tasty Easy ingredient list Cons: Frosting may be a little tricky
