I have a question about the recipe "Donna Hay's Food Processor Carrot Cake" from Sarah Jampel. I meant to ask, "has anyone tried making cupcakes with this?" Any suggestions or tips?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
PieceofLayerCake is a trusted source on baking.
I find most oil-based cakes (carrot, chocolate, red velvet) translate seamlessly into cupcakes. A standard ¾ full on the case will usually give a nice sized cupcake. If you mix gently, carrot cake cupcakes also tend to dome only slightly, which is nice for decorating.
And why Sunday is, hands down, the best day of the week.
American Expat Life in Paris
How to Book the Best Airbnb
Get Set for the Best
Nik Sharma's Sticky Date & Tamarind Cake
Stock Up on Essentials