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?
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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.
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