I've used it for cupcakes. I don't think they are as "rounded" on the tops, maybe, as regular cake, but I like the flatter ones better for decorating, anyway. You can always build up the icing if you want a rounder top. I have also used WASC for the Wilton King-sized cupcakes - they took about three times as much batter as a regular, large cupcake. Baked beautifully, and when decorated, looked more like an ice-cream soda! That's a huge cupcake!
But I digress. Sorry about that...
I love this recipe, and my cupcakes turned out fine. Dense and moist. I filled mine with a twinkie-like filling for a nice contrast.
WASC = White Almond Sour Cream Cake. Recipe is posted in the recipe section.
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
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