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Reviewed Carrot Cake Cupcakes

Apr 7, 2012 in Food Network Community Toolbox on

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...

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