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Reviewed Carrot Cake Cupcakes
Apr 7, 2012 on FoodNetwork.com
“The cooking time is definitely a problem.
I cooked them for 10 minutes at 400 and 20 minutes at 350. Not sure what the point of the higher temp was. There was no noticeable difference that I could detect in my cupcakes from any other cupcake I've ever made.
I used only a cup of vegetable oil and still, while...”