Very vanilla cupcakes from Dessert for Two: Small Batch Cookies, Brownies, Pies, and Cakes (page 90) by Christina Lane

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on November 02, 2019

    Easy to mix up and get ready for the oven; the dough was a very thick, sticky consistency that was almost like a frosting to me. The cupcakes rose well and were nicely baked at 17 minutes in my oven. I was out of vanilla extract and used French Polynesian vanilla paste instead, so don’t know if that altered the taste. The ingredients for the frosting made about twice as much as I needed. I thought my cupcake was good but held off my opinion and asked my three family members their opinion. They said they’d better have a second one to make sure how they felt. I’ll take that as a ‘yes’ for repeats; had to break it to them there weren’t any more to taste test!

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