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Champagne Cupcakes
May 09, 2016

after reading all the reviews I find that maybe I can solve a few of the problems I read. I always let my eggs set out for at least 15 min before I crack that shell. I add 1 extra egg white. This gives even t densest of cakes lightness. When you are making American buttercream and you find it is too sweet, add 1/4 tsp more vanilla and about a TBL of SIFTED flour. The flour cuts through that sugary taste without affecting the overall outcome.

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