End of the Rainbow Cake

I made cupcakes. Tastes great, but very crumbly. I followed the recipe exactly. I don't know what went wrong. They just didn't turn out like cake. They taste like a great sugar cookie. I would not make this recipe again. I've never had a cake turn out like this. They looked perfect but would not pull away from the cupcake liners and just crumbled everywhere and were definitely not over baked.

They were great, not dry and especially yummy because they are spongey and soft in the middle and crunchy on top.I also put 1 tsp of baking powder to every half cup of flour .So i put 4 tsp in total and worked well. It made it more light and fluffy.

This is a nice, basic white cake that probably would do well with additions of fruit, et cetera. I made in a bundt pan so baked it an extra 20 minutes, which was all the extra time it needed. It's a very light cake and isn't too sweet. I broke it out of the pan, as it's very crumbly and apparently I didn't grease the bundt pan well enough. No matter; I just put it back together. Instead of a typical frosting, I used the leftover filling I had from making the Blackberry Puff Pastry Tarts as a frosting. I had about half of the filling leftover and although it wouldn't normally be enough to frost a bundt cake, I put it on while it was still warm so it could melt over. Then I decorated with some blueberries. Very good that way! thanks for the recipe!