Betsy, if your cupcakes didn’t shrink…then don’t bother with the creaming method. For some reason (and I have made a lot of cakes from Rose’s books…always with great success) when I put her cakes into muffin tins…they shrink out of the papers. I’ve used her recipes…but incorporate the ingredients using the creaming method and I decrease the baking powder/baking soda for cupcakes and I get less shrinkage. If you don’t have a shrinkage problem, don’t bother. (Creaming method: beat the butter and sugar together until light, then beat in the eggs one at a time, then the extract. In a separate bowl, sift together the rest of the dry ingredients (flour, salt, baking powder, baking soda), and then add the dry and wet alternately in 2 or three batches to the butter/sugar/egg mixture, beating well after each addition).