Hi Adrian! Great :) So, adding extra sugar to a frosting recipe is going to make it even more runny, because sugar is technically a wet ingredient that dissolves. The best way to have the right texture of frosting is to keep the ingredients chilled. Next time, pop it in the fridge and re-mix.

This recipe made delightful cupcakes. I skipped the coconut and used a bit more pineapple and banana instead. The icing however was *liquid* when prepared according to the directions. I used 2 extra tablespoons of sugar, then one and a half tablespoons of cornstarch, then left it in the fridge overnight. It was a thick glaze after all that, not quite thick enough to pipe effectively. It might be better to leave the ingredients cold instead of room temperature. I live in Scandinavia so it’s isn’t like my room temperature is over warm. But cold ingredients would give a firmer frosting. Flavors excellent all around and I’m excited to try more from the site.

Can I use vanilla extract instead of almond extract

Hi Alex,

See the FAQ page :)

Thanks!

Hi TracyEllen!

I use the 4 cupcakes on the edge of the pan. They seem to rise higher. I explain this in my first cookbook, but I never have on the site before-sorry! And yes, I leave the rest empty.

Christina

I didn’t test the recipe any other way than how it is written here. Sorry. I cannot guarantee substitutions will work for you. Best of luck.

Aw, Meghan. Thanks for writing in. I think baking hummingbird cake is a great way to remember your grandmother. I bake lemon bars to commemorate mine :) Happy Baking!