I still haven’t managed to get the dome on my cupcakes. I have reduced the BP from 3.5 tsps to 2 tsps. The recipe tastes so yummy that I really want to make it work.
So I think I am going to try replacing the AP flour with cake flour. Should I change the ratio of BP? Should I go back to the original recipe and use 3.5 tsps?
If I was going to use a recipe from TCB for vanilla (not yellow, but not plain wedding white either) cupcakes, what would be a suggestion?
OH….I am so excited!! My scale was delivered yesterday!!! I had a $60 gift card from Williams-Sonoma as a wedding gift.