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.