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Reviewed Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting

Mar 14, 2012 in Food Network Community Toolbox on

This recipe definitely has the consistancy of muffins. Would anyone suggest using cake flour instead of all purpose flour? I've never used cake flour before. I added 1 more tsp of raspberry extract to the batter as the flavor was too bland, and that did the trick. So I just need some advice to not have the muffin consistancy. Thanks!""

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