Sorry I know I am asking alot of questions..I really do know how to make a cupcake..

I am making it WASC the same recipe I use for cakes...LOVE IT! Do I need to tweak it at all?

TIA again!

I have made cupcakes with it just fine, but I have read that some haven't so I think you will just have to try it, just do half a recipe first to see if it works.

I use it all the time - it doesn't always dome and you have to be careful not to overbake because they look like they are not done - but they turn out moist and absolutely delicious!

The cupcake extender recipe from this site makes great cupcakes also. It is similar to wasc.

The first time I tried the WASC recipe I made them into cupcakes. The flavor was terrific and they very moist. However, they had a super light weight texture...very sponge cake-y, you might even say springy. I was not thrilled with the texture, but maybe it was just because I was expecting (hoping???) for a more dense moist pound cake type of texture. I'm going to try it in full cake form and see if that makes a difference.

Ive used several different wasc variations from the gourmet thread, and all have come out fabulous on cupcakes!

I do it all the time. 350 for 18 minutes for me. Pretty much fool proof.

I add a little extra veg oil when making cupcakes and they come out great!