The "Why Cupcakes?" portion is the newest addition. http://www.sacredcupcake.com/why_cupcakes.html
Now an exploit.. or soon to be I guess is more like it. I honestly do not know if anyone even reads this.. lol. As with any of my blogs it at least will serve as a journal to look back on as time goes on and Sacred Cupcake grows.
This has to do with plain old yellow cake. Out of all the cupcakes I make this has to be the most difficult. Not for flavor or texture, but because I have an old, electric oven that sucks! There is a fine line between done and too brown for my liking. It means disturbing them sooner than I would like to rotate them more than once. Oh how many batches to I have in bags in the freezer just for the family to eat because they didn't meet my approval. Some day I will have a nice oven. Until then I wish everyone just wanted chocolate, or carrot or actually any other flavor I do besides citrus, vanilla or almond. This isn't going to happen though. A plain white or yellow cupcake is very popular. My frosting being one of the main reasons. Not hard as a rock or gritty. Not so sugary it puts you into a diabetic coma. I am happy people like my frosting. Now to get my oven to cooperate!
Why do I bring this up? Because I am about to make another batch of yellow cupcakes and I get a knot in my stomach every time I go through all the trouble of making them only to add them to the freezer graveyard.
Any advice on how to make my life easier in this area would be greatly appreciated. Maybe a different recipe that doesn't brown so easily. Oh, this also doesn't matter what pans I use, whether it be new or old. Also doesn't matter what wrappers I use either. I guess I could cheat and use a brown or black liner for them but that just isn't the look I'm going for.
I'll let you know how today goes. Cross your fingers!
also I would like it to stop snowing now. :)

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