All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Nov 09, 2008
"When you're dealing with dough you can't omit any ingredients. Otherwise you'll alter he texture. Keep the oil in (a splash won't kill you) and these will be great! And if you want a sauce, search food network for one!""
Reviewed Magnolia's Vanilla Cupcake
"This was the first cupcake batter I ever made from scratch. To fill the cups up 3/4 leaves you with less than 24 cupcakes so I would stick with the general 2/3 rule. I over cooked my first batch, but the second dozen came out perfectly! My bf and I both said they smelled kind of like corn muffins but they taste like vanilla, trust me; Yes the tops harden a little but they give a nice satisfying little crunch when you bite in to them and underneath frosting, who cares? I think that's the way they are supposed to be. The rest of the cupcake is nice and cakey, not tough, hard to eat or anything. People at worked liked them too. I'll be making these again. I used a different frosting recipe form a friend of mine.