I baked these a little different. I used vanilla yogurt and cut out the vanilla extract it called for. I used whole wheat pastry flour to make it gluten free. I just dusted a little unsweetened cocoa powder on top and took the baker's advice and did a vanilla frosting on top. word-to-the-wise: not too much frosting! it can over-power the cupcake!
Date Posted: Jul. 8, 2008
Cooking Level: Expert
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