post #1 of 2
I know a lot of CC bakers use the WASC as the base for many of their other flavors of cakes, but I believe it's not the same when used for cupcakes based on how cupcakes bake.
Is there a great "base" recipe that works great with cupcakes?
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post #2 of 2
Hm. That seems like an odd statement to me. I use the same base recipe (similar to WASC) for both cakes and cupcakes with no problems.
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