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Flash

Like your partner Steve, I also dpisese Sweet Potatoes. However my wife and daughter love them. I have been trying to be more open and accepting of the giant orange tuber. I guess adding a streusel and rum would be a good start. Thanks for the post.

Valeri

Lesley - Hi Annie! Thanks for this recipe my filamy loves these cupcakes! I have made them twice now and both times, I noticed that the liners are peeling away from the cakes. I do not leave them in the pans for more then a minute and put them on cooling racks but it seems to happen right after I remove them from the pan. I've searched online for a solution but am following all of those instructions. I've only had it happen with this recipe. I wondered if you have this issue and/or if you have any suggestions. I only use good quality grease proof liners from Simplycaked.com.Thank you!October 3, 2011 9:17 pm[]Annie Reply:October 4th, 2011 at 6:22 amLesley, this is a common problem that I have heard of from readers with different cupcake recipes/different liners/different settings. I've researched and researched and talked with all my baking-minded friends and none of us can figure out a reason for it. My personal feeling is that it has something to do with humidity in your individual environment, but I really don't know for sure. I think there are a lot of factors that go into it. Sorry I can't be of more help and tell you exactly how to fix it![]

Johana

My hubs loves macintosh appels, but we can't find good mac appels in Southern Cal...he would be in heaven with those gorgeous appels that you picked!Thanks for sharing the apple butter recipe....that is something that I'd will definitely try to make.

Kathy

ChristIne - I discovered your blog when sriechang for a vanilla cupcake recipe. I made this with the swiss meringue buttercream and it is amazing! I love how puffed up the batter is. I've been addicted to ones from a cupcake truck that comes by my office during the week, and this is the closest match possible. I think I might make the cake with a little less sugar next time to suit my taste I'm thinking maybe 1/4-1/2 cup less. Have you (or anyone else) tinkered with the sugar and found a good amount to reduce?February 5, 2011 7:29 pm[]ChristIne Reply:February 5th, 2011 at 7:34 pmOh, and I also meant to say that I LOVE the blog! I love the homey, unfussy food you feature and beautiful photography. Discovering it this late in the game is kind of nice because there are so many posts to look at! I'm amazed how you find the time to do this (and all the accompanying cooking and baking) with your busy schedule.[]Annie Reply:February 5th, 2011 at 7:35 pmI haven't, I love it as is.[]

Reuben

Texture looks amazing, might have to give this a go. Why not try senvig it warm with thick cream like the head of the stout/guiness if your not keen on the current topping ? My Irish family would have put whiskey and sugar in the cream too :-)

bagus

Mark you are so great at catching real' emootins and moments. Your colours your detail I love following your blog. Great aisle shot (worth the risk of knowing you only have one chance to nail it).

Tloved

I have wanted to make choolcate stout cake for a while. Unfortunately, the hubs and I don't drink much beer, so I never have any Guinness on hand. Need to buy a case just for baking puposes, I think!

Aziz

love the cake the problem with your gaanhce though might be because when making gaanhce your supposed to heat up the cream then pour it over the chocolate...just a suggestion :) love your blog btw :)

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Oh my that cake looks adorable and I love the prttey china. Can you Blog the cake recipe or is it a Pink Possum secret? I love your new header too! That is very cute. xx

Nikita

Hi Dee. I think that even if you're not a fan of dates you will still like this. The dates are soaked and puered and really don't have add an overwhelming flavour to the cake. The only thing I could think of trying instead of dates might be dried figs. Even raisins might work?

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